Sweetcorn and sweet potato chowder with crispy tortillas recipe Recipe

Name: Sweetcorn and sweet potato chowder with crispy tortillas recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, finely sliced (or use an onion); 1 tbsp oil, for frying (eg sunflower); 1 red pepper, deseeded and diced; 500 g (17.6oz) sweet potatoes, peeled and diced; 1 red chilli, deseeded and finely chopped; 2 cloves garlic, crushed; 1 tbsp fresh thyme leaves; 2 bay leaves; 2 l (3.5pints) vegetable stock; 1 tsp paprika; 2 large cobs sweetcorn, kernels cut off; 1 lime, juice only; 1 handful chopped chives (optional); 8 soft corn tortillas; 50 g (1.8oz) grated cheddar/double gloucester; 1 tsp paprika or ground cumin; 1 pinch sea salt

Servings: persons

1 leek, finely sliced (or use an onion)
1 tbsp oil, for frying (eg sunflower)
1 red pepper, deseeded and diced
500 g (17.6oz) sweet potatoes, peeled and diced
1 red chilli, deseeded and finely chopped
2 cloves garlic, crushed
1 tbsp fresh thyme leaves
2 bay leaves
2 l (3.5pints) vegetable stock
1 tsp paprika
2 large cobs sweetcorn, kernels cut off
1 lime, juice only
1 handful chopped chives (optional)
8 soft corn tortillas
50 g (1.8oz) grated cheddar/double gloucester
1 tsp paprika or ground cumin
1 pinch sea salt

1
Heat the oil in a large saucepan.
2
Fry the leek for 6 mins.
3
Add the garlic and cook for 2 more mins.
4
Add the sweet potato, pepper, chilli, paprika, thyme, and bay leaves, then stir for 1 min.
5
Pour in the stock.
6
Season with salt and pepper.
7
Bring to the boil, then simmer for 15 mins.
8
Add the sweetcorn and simmer for 5 more mins, or until the potato and corn are tender.
9
Blitz in a food processor, then return to the pan and reheat gently if necessary.
10
Add a good squeeze of lime juice and check the seasoning.
11
While the chowder is simmering, heat the oven to 200C.
12
Cut the tortillas into quarters and lay on a baking sheet.
13
Sprinkle over the cheese, a little sea salt and the paprika or cumin.
14
Bake for 6-8 mins, keeping an eye on them so they dont burn, until crispy and golden.
15
Remove from the oven and leave to cool slightly, then serve with the chowder.

464

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 17 ingredients. The key ingredients include: 1 leek, finely sliced (or use an onion), 1 tbsp oil, for frying (eg sunflower), 1 red pepper, deseeded and diced, 500 g (17.6oz) sweet potatoes, peeled and diced, and more.

Yes, Sweetcorn and sweet potato chowder with crispy tortillas recipe 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 sweet potato chowder with crispy tortillas recipe

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