Sunday, 7 August 2011

Nigella's sweetcorn chowder

I happened to catch one of Nigella's tv shows last week, one where she makes a sweetcorn chowder with toasted tortillas and I decided there and then that I had to make it.

So I bought all the ingredients and somehow the week just raced by without me getting around to trying out the recipe.

Finally on this rainy Saturday evening I got my chance.

It is very simple to make and the subtle sweet taste of the chowder went really well with the salty tortilla chips. This recipe is a keeper.

Here is a link to the recipe on Nigella's site.
Here is a copy of the recipe:

1kg frozen sweetcorn, defrosted (I used tinned corn and it worked fine)
3 spring onions, each one debearded and halved
1 clove garlic, peeled
35g semolina
1.5 litres hot vegetable stock made from concentrate or cube
400g lightly salted tortilla chips
200g grated cheese
2 long red chillies, deseeded and finely chopped (optional)

Serves: 6

Preheat the oven to 200°C.
Drain the sweetcorn and put into a food processor with the spring onions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.
Tip this mixture into a large saucepan, add the hot vegetable stock and bring to the boil, then turn down the heat and let the chowder simmer, partially covered for 10 minutes.
Meanwhile, spread the tortilla chips out on a foil-lined baking sheet and sprinkle the cheese over. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.
Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle some of the red chilli on top, if you feel like it, and serve immediately.

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