chilli corn chowder | Sarah Irving Susty Meals

Chilli Corn Chowder

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.

chilli corn chowder | Sarah Irving Susty Meals

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.

chilli corn chowder | Sarah Irving Susty Meals

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

chilli corn chowder | Sarah Irving Susty Meals

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?

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chilli corn chowder | Sarah Irving Susty Meals

chilli corn chowder | Sarah Irving Susty Meals

 

label (24)

Chilli Corn Chowder
Recipe Type: Soup
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
For a creamy chowder with a fiery kick that is just right for a cold day, this chilli corn chowder will be right up your street. Most of the ingredients will be in your store cupboard so it makes for an easy weeknight meal with it’s chunky texture and filling ingredients.
Ingredients
  • 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
Instructions
  1. Heat the oil and margarine in a large stock pot on a medium heat
  2. Add the potatoes, celery and onion to the melted mixture and stir to coat the veg
  3. Cook for about 6 minutes, stirring occasionally, until the potatoes and onion soften
  4. Add the chopped chillies and thyme to the mixture and stir to combine
  5. 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
  6. Bring the mixture to the boil then reduce to a simmer
  7. Simmer for 15 minutes until the potato is fully cooked
  8. Add 200g of the frozen sweetcorn and sour cream and mix through
  9. Bring back to a boil, then drop the heat and for 5 minutes
  10. Blend the mixture with a stick blender then add the remaining sweetcorn
  11. Bring back to the simmer and heat through for 5 minutes
  12. Serve in warmed bowls and top with a sprinkling of cheddar cheese and sliced spring onions, serve with crusty bread

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