Sweetcorn and Smoky Pepper Chowder |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great way to use up the frozen sweetcorn that I m starting to believe is placed in my freezer by magic. To reduce the heat a little only use one chilli. Ingredients:
2 large red chilies |
2 tablespoons olive oil |
3 red peppers |
1 onion, chopped |
2 garlic cloves, crushed |
1500 ml vegetable stock |
800 g potatoes, 2cm dice |
240 g frozen sweet corn, thawed |
6 spring onions, sliced |
6 tablespoons fresh coriander, chopped |
150 ml double cream |
Directions:
1. Heat grill to high. Grill whole peppers and chillies until skin blisters. Place in a plastic baggie and allow to cool. Once cool peel, deseeed and chop.
2. Heat oil in a large pan. Cook onion for 5 mins add garlic and cook for a further 2 mns.
3. Add stock and potatoes and bring to boil. Simmer for 10 minutes.
4. Place soup in a processor and lightly whizz to a coarse puree.
5. Return soup to pan and bring to boil. Add sweetcorn, chilli, peppers and spring onions and simmer for 2 minutes.
6. Stir in coriander and cream and serve.
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