With a few simple ingredients and the right amount of jalapeño kick this comforting sweet corn chowder is such a treat! Up or down the spice levels depending on how you like it.
Corn and jalapeño are the two key ingredients – modify the others based on what you like or more important what you have available! I usually have all these in my fridge/pantry so this is an easy fix when I need something comforting and spicy!
Overview
- Prep time – 10 minutes
- Cooking time – 20 minutes
- Serves – 2
Ingredients
- 3 tbsp salted butter
- 8-10 spring onions chopped (separate the whites and greens)
- 10-12 jalapeno rounds from a jar (or 1 to 2 full jalapenos) – minced
- Few more jalapeno pieces minced for garnish
- 3 cloves of garlic minced
- 2 tbsp plain flour
- 1 tsp chili powder
- 2 tsp cumin powder
- 400 ml vegetable stock
- 2 cups tinned or frozen corn
- 1 tsp sugar
- Salt and pepper to taste
- half cup cream
- handful of chopped coriander leaves
- 50g crumbled feta
Method
- Melt the butter in a saucepan
- Saute garlic, spring onion whites and jalepanos for 2-3 minutes
- Add the flour and cook for a minute
- Add the cumin powder and chilli powder
- Add the stock and stir well
- Add corn, sugar and a few of the spring onion greens (leave the rest for garnishing)
- Bring to a boil
- Reduce the heat and simmer for about 10 minutes
- Stir in the cream and coriander and continue cooking for a minute or two and take off the heat
- Garnish with crumbled feta, minced jalepanos and spring onion greens
