Monday, 13 June 2011

Sweetcorn Chowder

I heart Nigella. She's total genius. This is simple, speedy sweetcorn chowder is adapted from a recipe in her amazing book Nigella Express. Great for a snack of course, but it's actually substantial enough for a dinner. I made a few adjustments to the recipe, mainly due to what I had available and the fact that I fancied a bit of a spicy kick. And, because my beloved believes that a meal without meat is no meal at all, I added some chipolata sausages to beef it up. So to speak.

This soup is a doddle. For 2/3 hungry people:

500g bag of frozen sweetcorn, defrosted
Half a small onion
Clove of garlic
20g semolina (I used fine ground)
750ml chicken stock
Couple of jarred red jalapenos, chopped
Red chilli, finely chopped
Half a bag tortilla chips
Strong cheddar cheese (or whatever you have)
Pack of chipolata sausages

Put your chipolatas on a baking sheet and cook for as long as the package directions tell you.

Put sweetcorn, onion, garlic and semolina in the food processor and whizz until it's a mush. It's okay if there are still a few whole kernels - a bit of texture is good.

Put the mush in a saucepan with stock and chopped jalapenos. Simmer for 10 minutes.

Put a layer of tortilla chips on a baking sheet. Cover with cheese and put under the grill until melted and gooey.

Put the lime in the coconut. Just kidding. I'm quite sleepy.

Serve with cheesy tortilla chips dunked in, a sprinkling of chopped chilli and a few chipolatas slung over the side of the bowl. If you're so inclined you can arrange the sausages so they look like fingers crawling out of your soup (or a 'facehugger' from the Alien movies, as my beloved keeps saying...)

This is feel good food. Tasty, wholesome and quick. And pretty.


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