Name: Mild Corn, Potato, and Chicken Puree for Starting Solids
Total time: 22 min
Yield: 4

This gentle puree combines sweet corn with filling potatoes and tender chicken. Blending creates a wonderfully creamy texture that many babies enjoy. It offers a lovely way to introduce iron and important carbohydrates into your child's meals.

Ingredients

100 g potatoes (preferably organic)
100 g sweet corn (no-sugar-added canned or frozen)
50 g chicken breast fillet (preferably organic)
1 tbsp canola oil (refined, suitable for baby food)
3 tbsp water (or unsalted cooking liquid)

Preparation

Peel and wash the potatoes, then cut them into small cubes. Rinse the chicken breast under running water, pat dry, and dice it finely.
Place the potatoes and chicken in a small pot and cover with a little water. Bring to a boil, then reduce the heat and simmer gently for about 10 to 12 minutes until everything is fully cooked.
Add the corn about 5 minutes before the end of the cooking time and let it cook along.
Drain the cooking water, catching a little bit of the liquid in a separate bowl.
Place the cooked ingredients, canola oil, and 3 tablespoons of the reserved liquid into a tall blending container.
Blend everything with an immersion blender until a very smooth, creamy consistency forms. Add a little more water if needed.
Allow the puree to cool down well and always test the temperature before feeding.

Variations & Tips

Swap the veggies: Instead of corn, you can easily use mild carrots or zucchini.
Storage: The puree keeps in the fridge for up to two days. It also freezes beautifully in portions, for example in ice cube trays.
Adjusting texture: For the very first spoonfuls, you can thin the puree out with a bit more water or breast milk.
Family tip: The same vegetables and meat can be seasoned with salt, pepper, and herbs to create a quick stir-fry for older family members.

Allergy & Safety Notes

Introduce new ingredients one at a time and in small amounts to easily observe any potential reactions. Ensure the chicken is cooked through completely. Avoid adding any salt or sugar at this age. If you have any uncertainties about introducing solids or potential allergies, please consult your pediatrician.

Nutritional Information

This dish provides valuable iron from the chicken, which supports your child's development. Potatoes offer long-lasting energy through complex carbohydrates. The corn adds a mild, sweet flavor while also delivering helpful dietary fiber.

Preparation

Peel and wash the potatoes, then cut them into small cubes. Rinse the chicken breast under running water, pat dry, and dice it finely.

Place the potatoes and chicken in a small pot and cover with a little water. Bring to a boil, then reduce the heat and simmer gently for about 10 to 12 minutes until everything is fully cooked.

Add the corn about 5 minutes before the end of the cooking time and let it cook along.

Drain the cooking water, catching a little bit of the liquid in a separate bowl.

Place the cooked ingredients, canola oil, and 3 tablespoons of the reserved liquid into a tall blending container.

Blend everything with an immersion blender until a very smooth, creamy consistency forms. Add a little more water if needed.

Allow the puree to cool down well and always test the temperature before feeding.

Variations & Tips

Swap the veggies: Instead of corn, you can easily use mild carrots or zucchini.

Storage: The puree keeps in the fridge for up to two days. It also freezes beautifully in portions, for example in ice cube trays.

Adjusting texture: For the very first spoonfuls, you can thin the puree out with a bit more water or breast milk.

Family tip: The same vegetables and meat can be seasoned with salt, pepper, and herbs to create a quick stir-fry for older family members.

Allergy & Safety Notes