Spicy corn chowder


Ingredients 9
Servings 4
Time

Ingredients

  • butter and oil for frying
  • 1
    large onion, chopped
  • 2
    ml
    chilli flakes (or more to taste)
  • 410
    g
    whole kernel corn, drained
  • 410
    g
    cream-style sweetcorn
  • 500
    ml
    chicken stock (or more if you prefer a thinner soup)
  • 200
    ml
    cream
  • salt and milled pepper to taste
  • fresh coriander sprigs
 

Method

 
Heat butter and oil in a large saucepan until bubbling. Add onion and chilli flakes (or 1-2 chillies, diced) and sauté for a few minutes. Add whole kernel corn, sweetcorn and stock (use 2 cubes) and bring to boil. Reduce heat and simmer for about 10 minutes. Stir in cream and season. Serve with lots of coriander and crusty bread.
 

 

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