Thursday, January 12, 2012
20120112 Sweetcorn Chowder with Toasted Tortilla Chips
(SOURCE: Nigella Lawson - Sweetcorn Chowder with Toasted Tortillas)
Today is Heather's 32nd birthday, and she is coming over for chats and lunch. As she has been craving Mexican food lately, we decided to make this Mexican-inspired soup for lunch today. It is very simple to make, so I was able to chat with Heather while preparing and cooking the soup. The soup tasted pretty strong, so it was really nice to dip the toasted tortilla chips in. But next time I may use less garlic and only the green parts of the spring onions.
500g canned sweetcorn, drained
1.5 spring onions, debearded and cut into small chunks (some cut into rings for garnishing)
1 small garlic clove, peeled
750ml hot vegetable stock
200g lightly salted tortilla chips
100g grated cheese
1. Heat the oven to 200 degree C.
2. In a food processor, blitz the sweetcorn, spring onions, garlic, and flour into a mush. Tip the mixture into a saucepan, add the stock and bring to the boil. Then turn down the heat and let it simmer for 10 minutes.
3. In the meantime, spread the tortilla chips out on a baking sheet and sprinkle the cheese over. Warm in the oven until the cheese melts over the chips.
4. Ladle the soup into bowls. Scatter over the soup some chips and spring onion rings.