Sweetcorn and Smoky Pepper Chowder Recipe

Name: Sweetcorn and Smoky Pepper Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red chilies; 2 tablespoons olive oil; 3 red peppers; 1 onion, chopped; 2 garlic cloves, crushed; 1500 ml vegetable stock; 800 g potatoes, 2cm dice; 240 g frozen sweet corn, thawed; 6 spring onions, sliced; 6 tablespoons fresh coriander, chopped; 150 ml double cream

Servings: persons

2 large red chilies
2 tablespoons olive oil
3 red peppers
1 onion, chopped
2 garlic cloves, crushed
1500 ml vegetable stock
800 g potatoes, 2cm dice
240 g frozen sweet corn, thawed
6 spring onions, sliced
6 tablespoons fresh coriander, chopped
150 ml double cream

1
Heat grill to high.
2
Grill whole peppers and chillies until skin blisters.
3
Place in a plastic baggie and allow to cool.
4
Once cool peel, deseeed and chop.
5
Heat oil in a large pan.
6
Cook onion for 5 mins add garlic and cook for a further 2 mns.
7
Add stock and potatoes and bring to boil.
8
Simmer for 10 minutes.
9
Place soup in a processor and lightly whizz to a coarse puree.
10
Return soup to pan and bring to boil.
11
Add sweetcorn, chilli, peppers and spring onions and simmer for 2 minutes.
12
Stir in coriander and cream and serve.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large red chilies, 2 tablespoons olive oil, 3 red peppers, 1 onion, chopped, and more.

Yes, Sweetcorn and Smoky Pepper Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweetcorn and Smoky Pepper Chowder

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