Spicy Sweetcorn Chowder
From lizziefrog 13 years ago
- 20 minutes to make
- Serves 6-8
Quick and spicy warmer
Ingredients
- 1 large onion, chopped. shopping list
- 1 tblsp olive oil shopping list
- Half a fresh red chilli, finely chopped OR a tsp of dried chilli flakes shopping list
- 1 red bell pepper, sliced shopping list
- 3 cloves of garlic, chopped finely (or pressed) shopping list
- 1/2 large sweet potato, peeled and cubed shopping list
- 2 large floury potatoes, peeled (or washed) and cubed (Maris Piper, Kind Edward) shopping list
- 2 chicken breasts, cut into bite-sized chunks (If precooked add into the stock after potatoes are cooked) shopping list
- Small bag frozen sweetcorn (about 400g) shopping list
- 1 pint (480ml) hot vegetable stock shopping list
- Half pint (240ml) skimmed milk shopping list
- 225g creme freche shopping list
- Large handful of grated melty cheese (Cheddar works well) shopping list
- 2 tsp cumin shopping list
- 1/4 tsp cayenne pepper shopping list
- 1/4 tsp smoked paprika shopping list
- 1/4 tsp dried thyme shopping list
- 1/4 tsp Tabasco shopping list
- 1/2 tin of chopped tomatoes, drained shopping list
- salt and ground black pepper to taste (add near the end after tasting) shopping list
How to make it
- Put the chicken into the hot stock and bring to the boil
- Add the potatoes and sweet potatoes into the stock. Cook until potatoes are almost tender
- Heat the oil and cook the onions, garlic, chillies and bell pepper until almost opaque
- Add to the hot stock along with the cumin and simmer for 5 minutes
- Add the milk, creme fraiche, frozen sweetcorn, cheese and spices
- Stir over a low head for 5 minutes or until the cheese has melted
- Stir in tomatoes
- Serve immediately
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