Sweetcorn and Smoky Pepper Chowder

Submitted by PinkCherryBlossom

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

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.