Sweetcorn Chowder With Toasted Tortilla Chips

The tortilla chips I use here are those crisp, crunchy, corn-gritty triangles that I never need an excuse to eat, but if you are in search of one yourself, I heartily recommend this soup. Mind you, even without the cheesy chilli-flecked tortilla topping, this is a winner. When I plan to make this, I tend to take a big pack of frozen corn out of the deep freeze at breakfast time, in readiness for a super-quick, fantastically soothing, mellow-yellow and very pleasing supper that night. Use whatever cheese you like; mostly I go for Cheddar since I always have some in the fridge, but I am happy about using up other bits and pieces. If children are eating, it's wise to omit the chillies — unless they're being very annoying. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Good

% Daily Values based on a 2,000 calorie diet