Chipolata & Sweetcorn Stew

The kids love this.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 8 min Cook: 30 min

Ingredients

Onion 1
Carrot 1
Garlic 1 clove
Chipolata sausages 1 pack
New potatoes 8-10
Chicken stock 200-300ml
Creamed corn 3-4 tbsp
Sweetcorn 1/2 cup
Miso (white) 1-2 tbsp
Milk & cream as required
Broccoli 1/2
Salt & pepper as required
Oil as required

Method

1
Finely chop the onion and garlic and cut the carrot into small dice. Lightly boil the broccoli and break into florets.
2
Put some oil in a pan and fry the onions on medium heat. Add the carrots and garlic and fry.
3
Put some oil in a frying pan and fry the chipolata sausages on medium heat until browned all over.
4
Transfer the sausages to the pan at Step 2 and add the new potatoes (skin on) and chicken stock and bring to the boil.
5
Once boiled, turn the heat down to medium and simmer until the potatoes are cooked through.
6
Add the creamed corn and sweetcorn to Step 5 and simmer for 5 minutes. Add the miso and allow to dissolve. Add the broccoli.
7
Turn the heat down and add milk or cream and season with salt & pepper before serving.
8
I used these chipolata sausages this time.

Tips & Note

●You can use standard sausages if you like but they take a bit longer to cook

Chipolata & Sweetcorn Stew

The kids love this.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 8 min

Cook: 30 min

Ingredients

Onion 1
Carrot 1
Garlic 1 clove
Chipolata sausages 1 pack
New potatoes 8-10
Chicken stock 200-300ml
Creamed corn 3-4 tbsp
Sweetcorn 1/2 cup
Miso (white) 1-2 tbsp
Milk & cream as required
Broccoli 1/2
Salt & pepper as required
Oil as required

Chipolata & Sweetcorn Stew

Recipe ID :685 Posted on 03 JUN 2015

Serves 4

Prep 8min
Cook 30min
views 719
printed 110

saved 0

The kids love this.

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Ingredients

Print Ingredients Email Ingredients
1
1
1 clove
1 pack
8-10
200-300ml
3-4 tbsp
1/2 cup
1-2 tbsp
as required
1/2
as required
as required

Method

Prep
8min
Cook
30min
1
Finely chop the onion and garlic and cut the carrot into small dice. Lightly boil the broccoli and break into florets.
2
Put some oil in a pan and fry the onions on medium heat. Add the carrots and garlic and fry.
3
Put some oil in a frying pan and fry the chipolata sausages on medium heat until browned all over.
4
Transfer the sausages to the pan at Step 2 and add the new potatoes (skin on) and chicken stock and bring to the boil.
5
Once boiled, turn the heat down to medium and simmer until the potatoes are cooked through.
6
Add the creamed corn and sweetcorn to Step 5 and simmer for 5 minutes. Add the miso and allow to dissolve. Add the broccoli.
7
Turn the heat down and add milk or cream and season with salt & pepper before serving.
8
I used these chipolata sausages this time.

Tips & Note

●You can use standard sausages if you like but they take a bit longer to cook

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yhiranuma
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