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Tex-Mex · Soup
California Sweetcorn Chowder
A thick, creamy corn chowder spiked with roasted green chillies and smoky chipotle, finished with goat's cheese. Fresh coriander and a squeeze of lime lift each bowl.
- YieldServes 4 to 6
- Hands-on20 min
- Total23 min
- Difficulty
Ingredients
- ½large onion, peeled and roughly chopped
- 110 groasted red peppers, from a jar, deseeded and roughly chopped
- 175 gpotatoes, scrubbed and coarsely grated
- 70 gunsalted butter
- 225 gHatch green chillies, chopped
- 420 gsweetcorn, canned or frozen, drained or defrosted
- 2 tspgarlic paste
- 1 tbspground cumin
- 1 tspdried chipotle chilli flakes
- 875 mlvegetable stock, plus more if needed
- 250 mlwhole milk
- 250 mldouble cream
- 100 gsoft goat's cheese
- to tastesea salt
- to tasteblack pepper
To serve
- 15 gcoriander leaves, chopped
- 40 gcotija cheese, crumbledoptional
- 2limes, cut into wedges
- 1crusty loaf, for serving
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