Food

#37 Recipe No.2 Mexican Sweetcorn Chowder

I woke up this morning with the makings of a head cold and since it was freezing cold I knew it was the kind of day that everyone would appreciate a big warming pan of soup. When grocery shopping the other week I bought a can of creamed corn so I could make my favourite soup at some point in the future, the future being today. Mexican corn chowder has to be my favourite soup. I got the recipe from the first ever cook book I owned, a cheap little Mexican cook book from one of those Bargain Books stores. I loved it but it was ruined by some broken beer bottles when I moved house, luckily by that point the recipe for sweetcorn chowder was imprinted on my brain and over the years I’ve perfected it enough to share!
This is a deliciously warming soup, great for this kind of weather and it’s not even that hard to make.

Ingredients
Tin of Creamed Corn
(Tesco & Sainsburys do Green Giant creamed corn, it’s next to the sweet corn, obviously. If you can’t get a hold of it, you can use regular sweetcorn)
3 Medium Potatoes
A Red Pepper
3 Spring Onions
2 Cloves of Garlic
Tub of Cream
(Single/Double/Light, whatever you fancy, it works with all as I’ve tried it)
1 tsp Chili Flakes
1 tsp Paprika
Fry Light
(of course you can use oil, I’m just losing weight)
Salt & Pepper to taste
Stock Cube 
(vegetable or chicken is best)
Tortillas as a garnish
What You Need
 Large Pan, Blender (hand or standing), Wooden Spoon/Spatular, Tea Spoon, Chopping Board & Knife, Potato Pepper, Garlic Press, Kettle
  1. Chop spring onions and add to a large pan sprayed with fry light. Press the two cloves of garlic and add those along with the chili flakes, paprika, salt and pepper. Saute until the onion is soft the turn the heat down.
  2. Peel then chop the potatoes into small cubes and add to the pan. Stir so they’re covered in the seasoning. 
  3. Boil the kettle and cover the potatoes with water. Sprinkle in the stock and turn the heat back up. Cook until the potatoes are soft. 
  4. While the potatoes are cooking, chop and de-seed the pepper then add it to the pan. 
  5. Then add the tin of creamed corn.
  6. Turn down the heat and put on a lid, leave it to simmer for a good half an hour. 
  7. Take it off the heat and blend. 
  8. Serve with a swirl of cream and some crushed tortillas.
So glad there is enough for another bowl for lunch tomorrow, it’s perfect for this kind of weather and because I use low fat cream, fry light it makes it slightly healthier. The tortillas I’m even using for the garnish are weight watchers (but if you’re not trying to lose weight you can use any) 
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