Sweetcorn and sweet potato chowder with crispy tortillas recipe

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Sweetcorn and sweet potato chowder with crispy tortillas recipe

Sweet vegetables blitzed into a thick chowder, spiced with paprika and cumin.

Ingredients

  • 1 leek, finely sliced (or use an onion)
  • 1 tbsp oil, for frying (eg sunflower)
  • 1 red pepper, deseeded and diced
  • 500 g sweet potatoes, peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 2 l vegetable stock
  • 1 tsp paprika
  • 2 large cobs sweetcorn, kernels cut off
  • 1 lime, juice only
  • 1 handful chopped chives (optional)
  • 1 leek, finely sliced (or use an onion)
  • 1 tbsp oil, for frying (eg sunflower)
  • 1 red pepper, deseeded and diced
  • 17.6 oz sweet potatoes, peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 3.5 pints vegetable stock
  • 1 tsp paprika
  • 2 large cobs sweetcorn, kernels cut off
  • 1 lime, juice only
  • 1 handful chopped chives (optional)
  • 1 leek, finely sliced (or use an onion)
  • 1 tbsp oil, for frying (eg sunflower)
  • 1 red pepper, deseeded and diced
  • 17.6 oz sweet potatoes, peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 8.5 cups vegetable stock
  • 1 tsp paprika
  • 2 large cobs sweetcorn, kernels cut off
  • 1 lime, juice only
  • 1 handful chopped chives (optional)
For the tortillas
  • 8 soft corn tortillas
  • 50 g grated cheddar/double gloucester
  • 1 tsp paprika or ground cumin
  • 1 pinch sea salt
  • 8 soft corn tortillas
  • 1.8 oz grated cheddar/double gloucester
  • 1 tsp paprika or ground cumin
  • 1 pinch sea salt
  • 8 soft corn tortillas
  • 1.8 oz grated cheddar/double gloucester
  • 1 tsp paprika or ground cumin
  • 1 pinch sea salt

Details

  • Cuisine: English
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a large saucepan. Fry the leek for 6 mins. Add the garlic and cook for 2 more mins.
  2. Add the sweet potato, pepper, chilli, paprika, thyme, and bay leaves, then stir for 1 min. Pour in the stock. Season with salt and pepper.
  3. Bring to the boil, then simmer for 15 mins. Add the sweetcorn and simmer for 5 more mins, or until the potato and corn are tender.
  4. Blitz in a food processor, then return to the pan and reheat gently if necessary. Add a good squeeze of lime juice and check the seasoning. While the chowder is simmering, heat the oven to 200C.
  5. Cut the tortillas into quarters and lay on a baking sheet. Sprinkle over the cheese, a little sea salt and the paprika or cumin.
  6. Bake for 6-8 mins, keeping an eye on them so they don’t burn, until crispy and golden.
  7. Remove from the oven and leave to cool slightly, then serve with the chowder.

Recipe devised by Kirsty Hale for Riverford.

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