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Sweetcorn and Smoky Pepper Chowder

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“A great way to use up the frozen sweetcorn that I m starting to believe is placed in my freezer by magic. To reduce the heat a little only use one chilli.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat grill to high. Grill whole peppers and chillies until skin blisters. Place in a plastic baggie and allow to cool. Once cool peel, deseeed and chop.
  2. Heat oil in a large pan. Cook onion for 5 mins add garlic and cook for a further 2 mns.
  3. Add stock and potatoes and bring to boil. Simmer for 10 minutes.
  4. Place soup in a processor and lightly whizz to a coarse puree.
  5. Return soup to pan and bring to boil. Add sweetcorn, chilli, peppers and spring onions and simmer for 2 minutes.
  6. Stir in coriander and cream and serve.

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