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.

Recipe «Corn and potato chowder with a hint of chilli» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.