By Andy Smith
CREAMY SWEETCORN CHOWDER
8 steps
Prep:30minCook:30min
This creamy, hearty sweetcorn chowder uses both the kernels of fresh, crunchy seasonal corn and the cobs too, which impart so much extra flavour into the stock. Potatoes, black beans (although you can swap for butter beans, chickpeas or similar) and lots of fresh herbs make it a flavour-packed, wholesome dinner. Go easy on the chilli if you're not a fan of heat. Serve with crispy, cheesy tortillas, or enjoy as it is. This recipe is great for batch cooking too!
Updated at: Thu, 17 Aug 2023 00:02:54 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
2 servings
1onion
150gsweet mixed peppers
2garlic cloves
2sweetcorn cobs
300gsalad potatoes
1tin black beans
or chickpeas
2chillies
add to taste
1corn chowder spice mix
1/2 tbsp smoked paprika, 1 tsp dried thyme, 1/2 tbsp bouillon powder, 2 bay leaves
2tortillas
50gcheddar cheese
15gparsley
60mldouble cream
Instructions
Step 1
Peel, halve, and finely dice the onion. Halve the peppers, lengthways, deseed (they don’t have many seeds), then halve them again. Peel and finely chop the garlic.
Step 2
Heat 2 tbsp of oil in a large pan. Gently fry the onion for 10 mins, stirring often.
Step 3
Meanwhile, preheat your oven to 190˚C/Gas 5. Strip the papery husk off the sweetcorn and cut the kernels off (keeping the cobs). Scrub and chop the potatoes (no need to peel) into bite-sized chunks. Drain the black beans. Slice 1 chilli into thin rings, then deseed and finely dice the other.
Step 4
Stir the peppers, sweetcorn kernels and cobs, potato, chowder spice mix, garlic and chilli rings (to your taste) into the onion. Stir in 800ml of water. Season. Bring to a low boil. Cook for 10 mins, while you continue.
Step 5
Line a baking tray with baking parchment (unless you have a really good non-stick one). Chop 2 tortillas into large triangle shapes (6 each) and toss in a large bowl in enough oil (approx. 1 tbsp) to lightly coat. Lay them on the tray, sprinkle with cheese and a little diced chilli. Set aside.
Step 6
Chop the parsley. Add the black beans and the cream to the saucepan. Simmer for 5 mins or so, until the potatoes are tender. This is your chowder. Lightly crush some of the potatoes at the end for a thicker sauce, if you like.
Step 7
Step 7 Pop the tortillas in the oven. Bake for approx. 5 mins, keeping a good eye on them, until crisp and the cheese melted.
Step 8
Stir ½ the parsley into the chowder. Season well to taste. Serve, garnished with remaining parsley and any leftover chilli (if you like), with the tortilla triangles.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
