Recipe: Chile Corn Chowder

I am a sucker for soups, and slowly, I have managed to convert the husband too. The latest 100% vegetarian soup I tried was following Jamie Oliver’s recipe. Here goes the simplified version for 2 servings:



1. Frozen sweet corn – 1 cup

2. Potato – 1

3. Onion – 1

4. Celery – 1 stick

5. Vegetable stock – 3 cups

6. Red chile – 1

7. Butter – 1 tablespoon

8. Spring onion – 3 stalks

9. Thyme (dried) – 1 teaspoon

10. Cheddar cheese – 1/4 cup

11. Sour cream – 1/2 cup

12. Olive oil, salt, and pepper

Now, I ready all ingredients at one go (because of the unpredictable little one) but you may choose to chop and cut as you go.

1. Prepare the vegetable stock. Pour it in a medium pan and let it simmer over medium heat. Sprinkle some dried thyme into it.

2. Chop onion, celery stick, cut the red chile sideways. Deseed the chile if you do not want to make the soup spicy. Peel and shred the potato, keep aside. Slice the spring onions into small pieces and shred the cheddar. Keep aside.


3. Take a deep pan, pour 1 tablespoon olive oil and glide in the butter. Let it heat.

4. Take some celery leaves and add to the simmering stock. Take the onions, red chile (half of it) and celery, add to the heated deep pan. Add a splash of water, stir well and cover the pan. Let it cook.

5. Add the shredded potato to the simmering broth.

6. When the veggies in the deep pan are soft, add the corn to it. Stir and cook for another 2 = 3 minutes.



7. Add the simmering broth to the vegetable pan, and let it come to a boil. Then simmer for 5 minutes.


8. Once done, switch off the flame and pulse the chowder with a hand-blender five to six times. Let the chowder remain chunky. Pour in to bowls, sprinkle the spring onions, red chile, and cheddar cheese on top. Add a dollop of sour cream to each bowl. Enjoy.



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