Corn and potato chowder with a hint of chilli

Corn and potato chowder with a hint of chilli

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

The ingredient of Corn and potato chowder with a hint of chilli

  1. 3 teaspoons olive oil
  2. 1 leek, halved, thinly sliced
  3. 1 carrot, peeled, finely chopped
  4. 1 stick celery, finely chopped
  5. Pinch chilli flakes
  6. 1 garlic clove, crushed
  7. 2 tablespoon plain flour
  8. 2 cups (500ml) vegetable stock
  9. 300ml pure cream
  10. 400g Coles Brand carisma potatoes, cut into 2cm pieces
  11. 310g can creamed corn
  12. 400g can super sweet corn, drained
  13. 1 tablespoon finely chopped chives, to serve
  14. Chilli flakes, extra, to serve
  15. Crusty bread, to serve

The instruction how to make Corn and potato chowder with a hint of chilli

  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.

Nutritions of Corn and potato chowder with a hint of chilli

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calories: https://schema.org
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