Corn and potato chowder with a hint of chilli

Cooking Soups Corn and potato chowder with a hint of chilli

This creamy corn and potato chowder has a hint of chilli for a spicy kick. Mop up the bowl with fresh crusty bread.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large heavy-based stock pot over medium-low heat. Add leek, carrot and celery. Cook for 5 mins. Add chilli and garlic and cook for 1 min. Add flour and cook, stirring for 1 min.
  2. Gradually add stock, cream, 1 cup (250ml) water, potatoes, creamed corn and corn. Bring to the boil. Reduce heat to low. Simmer, covered, for 25 mins or until potato is tender.
  3. Ladle soup into bowls and top with chives and extra chilli flakes. Serve with crusty bread.

If you liked the recipe "Corn and potato chowder with a hint of chilli", tell your friends about it!

3 tsp olive oil
1 leek, halved, thinly sliced
1 carrot, peeled, finely chopped
1 stick celery, finely chopped
Pinch chilli flakes
1 garlic clove, crushed
2 tbsp plain flour
2 cups vegetable stock
300ml pure cream
400g Coles Brand carisma potatoes, cut into 2cm pieces
310g can creamed corn
400g can super sweet corn, drained
1 tbsp finely chopped chives, to serve
Chilli flakes, extra, to serve
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Corn and potato chowder with a hint of chilli

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments