Sweetcorn Chowder With Toasted Tortillas

It’s Nigella (Lawson) week, so naughty food all week around! This chowder was easy to make, although I had to make a little adjustment cooking this recipe for 30 people. Instead of putting the first 4 ingredients in a food processor, I first did fry the spring onions in a little bit of vegetable oil and added the rest of the ingredients like sweetcorn, garlic and semolina. Then I added the vegetable stock and let it come to the boil. From there the heat was turned down and the Chowder was simmered. The rest was done according to the recipe below.

Tip: Don’t get the tortillas out of the oven to soon before serving. It’s lovely when they are hot and crispy! -enjoy-

Ingredients (Serves: 6)

1 kilogram frozen sweetcorn kernels (defrosted)
3 spring onions (debearded and halved)
1 clove garlic (peeled)
35 grams semolina
1½ litres hot vegetable stock (made from concentrate or cube)
400 grams lightly salted tortilla chips
200 grams grated cheddar cheese
2 long red chillies (deseeded and finely chopped (optional))


Preheat the oven to 200°C/gas mark 6/400ºF.
Drain the sweetcorn and put into a food processor with the spring onions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.
Tip this mixture into a large saucepan, add the hot vegetable stock and bring to the boil, then turn down the heat and let the chowder simmer, partially covered for 10 minutes.
Meanwhile, spread the tortilla chips out on a foil-lined baking sheet and sprinkle the cheese over. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.
Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle some of the red chilli on top, if you feel like it, and serve immediately to very grateful people.


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