Sweetcorn chowder with toasted tortillas

Chef: Nigella Lawson

Prep: 10 mins

Cook: 10 mins

Sweetcorn chowder with toasted tortillas

This warming soup by Nigella Lawson is total comfort food! If kids are eating then it may be wise to omit the chillies.

1kg frozen sweetcorn, defrosted

3 spring onions, each one debearded and halved

1 clove garlic, peeled

35g semolina

1.5 litres hot vegetable stock made from concentrate or cube

400g lightly salted tortilla chips

200g grated cheese

2 long red chillies, deseeded and finely chopped (optional)

Preheat the oven to 200°C/gas mark 6.

Drain the sweetcorn and put into a food processor with the spring onions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.

Tip this mixture into a large saucepan, add the hot vegetable stock and bring to the boil, then turn down the heat and let the chowder simmer, partially covered for 10 minutes.

Meanwhile, spread the tortilla chips out on a foil-lined baking sheet and sprinkle the cheese over. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.

Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle some of the red chilli on top, if you feel like it, and serve immediately to very grateful people.

Serves
6

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Vegetables

Recipe Type
Soups, Starters, Dinner, Easy, Entertaining, Family Dinners, Quick Meals

Cuisine
Mexican

Special Info
Gluten free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

For gluten free check the stock concentrate or cube is gluten free and the tortilla chips are made with corn. For vegetarians check that the cheese is made with vegetarian rennet.