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Corn and potato chowder with a hint of chilli
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Spicy corn and potato chowder served with crusty bread.
Ingredients:
  • 13.80 gm olive oil
  • 1 leek, halved, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 1 stick celery, finely chopped
  • Pinch chilli flakes
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 500ml vegetable stock
  • 300ml pure cream
  • 400g Brand carisma potatoes, cut into 2cm pieces
  • 310g can creamed corn
  • 400g can super sweet corn, drained
  • 20.00 ml finely chopped chives, to serve
  • Chilli flakes, extra, to serve
  • Crusty bread, to serve
Instructions:
  • Start by heating oil in a large heavy-based stock pot over medium-low heat. Add in the leek, carrot, and celery, and sauté for 5 minutes. Next, toss in the chilli and garlic, and cook for an additional minute. Finally, sprinkle the flour and continue stirring for 1 minute.
  • Slowly pour in the stock, cream, 1 cup (250ml) water, potatoes, creamed corn, and corn, then bring the mixture to a boil. Lower the heat and simmer covered for 25 minutes or until the potatoes are tender.
  • Pour the soup into bowls, garnish with chives and a sprinkle of extra chili flakes. Enjoy with a side of crusty bread.

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