As you probably know, we love spice in our house and this chilli corn chowder soup is no exception.
This recipe was inspired long ago by Jamie Oliver’s app that we have on our little old iPod which I made into my own because we needed to tweak it to better meet our taste buds.
We had this last night because the weather has finally gone cold and wintery and a great time to have something creamy, chilli (if you pardon the pun) and delicious.
I was on a massive high yesterday from not only whipping both my Fitbit challenge groups on the daily step count but also because my first Project Me – Plan Your Best Year Yet workshop was a HUGE hit! *massive grin* so having something easy to cook was an absolute bonus meaning that I could reel in my chuffed feelings.
Anyway, this is a fantastic soup that works perfectly for left overs as well as freezable too, it is also pretty cheap as you use frozen sweetcorn.
Ingredients: (serves 4)
3 small potatoes, peeled and diced into 1 cm cubes
1 large onion, diced
2 sticks of celery, sliced
2 fresh red chillies, finely diced
2 tbsp dried Thyme
250 g frozen sweetcorn
2 tbsp margarine
1 tbsp olive oil
1 litre of vegetable stock
150 ml sour cream
3 spring onions, finely sliced
50 g cheddar cheese, grated
Method:
Heat the oil and margarine in a large stock pot on a medium heat
Add the potatoes, celery and onion to the melted mixture and stir to coat the veg
Cook for about 6 minutes, stirring occasionally, until the potatoes and onion soften
Add the chopped chillies and thyme to the mixture and stir to combine
Make up the stock and add it to the pan, stir through an make sure that any vegetables that have stuck to the bottom are loosened
Bring the mixture to the boil then reduce to a simmer
Simmer for 15 minutes until the potato is fully cooked
Add 200g of the frozen sweetcorn and sour cream and mix through
Bring back to a boil, then drop the heat and for 5 minutes
Blend the mixture with a stick blender then add the remaining sweetcorn
Bring back to the simmer and heat through for 5 minutes
Serve in warmed bowls and top with a sprinkling of cheddar cheese and sliced spring onions, serve with crusty bread
The perfect way to enjoy chilli corn chowder!
There are so many reasons to enjoy the cold weather! Wooly jumpers, big scarves, comfy socks and comforting soups!
What is your favourite thing about the winter months?
- 3 small potatoes, peeled and diced into 1 cm cubes
- 1 large onion, diced
- 2 sticks of celery, sliced
- 2 fresh red chillies, finely diced
- 2 tbsp dried Thyme
- 250 g frozen sweetcorn
- 2 tbsp margarine
- 1 tbsp olive oil
- 1 litre of vegetable stock
- 150 ml sour cream
- 3 spring onions, finely sliced
- 50 g cheddar cheese, grated
- Heat the oil and margarine in a large stock pot on a medium heat
- Add the potatoes, celery and onion to the melted mixture and stir to coat the veg
- Cook for about 6 minutes, stirring occasionally, until the potatoes and onion soften
- Add the chopped chillies and thyme to the mixture and stir to combine
- Make up the stock and add it to the pan, stir through an make sure that any vegetables that have stuck to the bottom are loosened
- Bring the mixture to the boil then reduce to a simmer
- Simmer for 15 minutes until the potato is fully cooked
- Add 200g of the frozen sweetcorn and sour cream and mix through
- Bring back to a boil, then drop the heat and for 5 minutes
- Blend the mixture with a stick blender then add the remaining sweetcorn
- Bring back to the simmer and heat through for 5 minutes
- Serve in warmed bowls and top with a sprinkling of cheddar cheese and sliced spring onions, serve with crusty bread
1 comment
[…] now I’m thinking about food! I’ll just have to settle for the leftover chilli corn chowder from last night when it gets to lunch […]