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)
- 8 soft corn tortillas
- 50 g 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
- Heat the oil in a large saucepan. Fry the leek for 6 mins. Add the garlic and cook for 2 more mins.
- 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.
- 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.
- 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.
- Cut the tortillas into quarters and lay on a baking sheet. Sprinkle over the cheese, a little sea salt and the paprika or cumin.
- Bake for 6-8 mins, keeping an eye on them so they don’t burn, until crispy and golden.
- 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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