Sweetcorn And Smoky Pepper Chowder

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large red chilies
• 2 tablespoons olive oil
• 3 red peppers
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1500 ml vegetable stock
• 800 g potatoes, 2cm dice
• 240 g frozen sweet corn, thawed
• 6 spring onions, sliced
• 6 tablespoons fresh coriander, chopped
• 150 ml double cream

Recipe

• 1 heat grill to high. grill whole peppers and chillies until skin blisters. place in a plastic baggie and allow to cool. once cool peel, deseeed and chop.
• 2 heat oil in a large pan. cook onion for 5 mins add garlic and cook for a further 2 mns.
• 3 add stock and potatoes and bring to boil. simmer for 10 minutes.
• 4 place soup in a processor and lightly whizz to a coarse puree.
• 5 return soup to pan and bring to boil. add sweetcorn, chilli, peppers and spring onions and simmer for 2 minutes.
• 6 stir in coriander and cream and serve.