Tuesday, January 27, 2009

Sweet Corn Chowder with Toasted Tortillas

Chowdah time! This looks pretty tasty and easy, and sure sounds good on a chilly day.


6 cups frozen sweet corn, defrosted
3 scallions, trimmed and halved
1 clove of garlic, peeled
1/4 cup semolina
6 cups hot vegetable stock made from concentrate or bouillon cubes
1 package (about 14 ounces) lightly salted tortilla chips
2 cups grated cheese (Cheddar is good)
2 long red chiles, deseeded and finely chopped (optional)


1. Preheat the oven to 400 degrees F.
2. Drain the corn and put into a food processor with the scallions, garlic and semolina. Blitz to a speckled primrose mush; unless you ahve a big processor you have have to do this in two batches.
3. Tip this mixture into a large saucepan, add the hot vegetable stock and bring to a boil. Then turn down the heat and let the chowder simmer, partially covered, for 10 minutes.
4. Meanwhile, spread the tortilla chips on an aluminum foil-lined baking sheet. Sprinkle these with cheese. Warm in the hot oven for 5 to 10 minutes or until cheese melts.
5. Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Top with some of the red chile [optional]. Serve.

Recipe courtesy of Nigella Lawson on NPR


Char said...

oh yum!!! I do a potato and corn chowder that I love too.

Kitten said...

I heard Nigella describe this recipe on NPR yesterday, as I was driving to work. Only Nigella can make cooking sound so sultry, seductive and sexy! Giada ain't got nuttin' on Nigella!

Chris said...

Mmmmm...I wish our oven was hooked up right now (we're under construction in the dining room). This sounds wonderful.

And watching Nigella is absolutely fascinating. You forget what she's making because you can't stop looking at her and marveling at how wonderful she looks.

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