Corn and Red Chilli Chowder
The combination of creamed corn and milk is the perfect foil for the heat of the chillies.
- 3 red chillies, seeded and chopped
- 1 onion, chopped
- 2 tomatoes
- 2 red peppers, halved and seeded
- Can creamed sweetcorn
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp cumin
- 4 Tbsp fresh parsley, chopped
- 1 Tbsp olive oil
- 1 pt milk
- 12 fl oz vegetable stock
- 3 corn cobs, kernels only
- 1 lb potatoes, diced
- 4 Tbsp double cream
Puree the tomatoes and onion in a blender until smooth. Add the creamed sweetcorn and puree again. Set aside. Pre-heat the grill to high.
Put the peppers, skin side up, on a grill rack and brush with some oil. Grill for 8-10 mins, until skins are black and blistered. Place peppers in a bowl and cover with cling film, then leave to cool. Peel and dice peppers, then set aside.
Heat the oil in a large saucepan and add chopped chillies and garlic. Cook, stirring for 2-3 mins, until softened. Add cumin and coriander and cook further minute. Stir in sweetcorn puree and cook 8 mins.
Pour in the milk and stock, then stir in corn kernels, potatoes, peppers and seasoning. Cook for 20 mins until vegetables are tender.
Pour into deep bowls, add the cream, then scatter chopped parsley on top.
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