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Pork and sweetcorn chowder

Name: Pork and sweetcorn chowder
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 1
Cuisine: British recipes
Ingredients: 110g British outdoor-reared pork tenderloin; A few squirts low-calorie cooking spray (or 1 tsp light olive oil); 1 banana shallot, finely chopped; 2 garlic cloves, crushed; About 150g sweetcorn kernels, sliced from 1 cob; 1/2 tsp English mustard powder; 250ml chicken stock; Juice ½ lemon; Handful mixed fresh herbs, chopped (such as parsley, chives); 2 tsp fat-free fromage frais (stirred) to serve

Published: 18 Oct 17
Updated: 18 Mar 24

This recipe is perfect if you’re on the 5:2 diet. It’s packed with protein and flavour to keep you feeling satisfied and happy.

Looking for something else? We have lots more recipes for 1 person for you to try.

Easy
August 2017

Test kitchen approved

Serves 1
Hands-on time 20 min, simmering time 5 min

This recipe is perfect if you’re on the 5:2 diet. It’s packed with protein and flavour to keep you feeling satisfied and happy.

Looking for something else? We have lots more recipes for 1 person for you to try.

Nutrition: per serving

Calories: 243kcals
Fat: 7.4g (1.6g saturated)
Protein: 31.5g
Carbohydrates: 10.7g (3.5g sugars)
Fibre: 3.7g
Salt: 0.2g

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Ingredients

110g British outdoor-reared pork tenderloin
A few squirts low-calorie cooking spray (or 1 tsp light olive oil)
1 banana shallot, finely chopped
2 garlic cloves, crushed
About 150g sweetcorn kernels, sliced from 1 cob
1/2 tsp English mustard powder
250ml chicken stock
Juice ½ lemon
Handful mixed fresh herbs, chopped (such as parsley, chives)
2 tsp fat-free fromage frais (stirred) to serve

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Method

Rub the pork with a little spray/½ tsp oil. Put a small saucepan with a lid over a medium heat and brown the pork on all sides, then set aside.
Turn down the heat slightly and add a little more of the spray/rest of the oil to the pan. Add the shallot and cook, stirring often, until softened and golden. Add the garlic and cook for a minute, stirring well. Add the sweetcorn and mustard powder and cook, stirring, for another minute.
Add the stock and pork to the pan, cover with the lid and simmer for 5 minutes or until the meat is cooked through. Set the pork aside, then slice when cool enough to handle.

Roughly blend the sweetcorn/stock mixture in the pan using a stick blender – keep some texture in the mixture – then add the lemon juice, herbs and season with salt and pepper. Pour into a bowl, add the pork slices and spoon over the fromage frais to serve.