The Australian Women's Weekly

Corn chowder

SERVES 4 PREP AND COOK TIME 30 MINUTES

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2 tablespoon­s extra virgin olive oil 3 (1.2kg) corn cobs, trimmed, kernels removed

1 large (500g) leek, chopped 4 medium (800g) potatoes, peeled, chopped coarsely

2 cloves garlic, crushed

1 teaspoon smoked paprika

2 cups (500ml) vegetable stock

2 cups (500ml) water

½ cup (125ml) pouring cream

4 x 21cm wholegrain tortillas

⅓ cup loosely packed fresh coriander leaves

1 lime, quartered

AVOCADO SALSA

1 large (320g) avocado, chopped 2 green onions (green shallots), sliced thinly

2 tablespoon­s lime juice

1 Heat the oil in a large saucepan over medium heat; cook the corn, leek and potato, covered, for 10 minutes or until leek is soft. Add the garlic and half of the paprika; cook, stirring, for 1 minute or until fragrant.

2 Add stock and the water; bring to the boil over high heat. Reduce heat to medium; cook, covered, for 10 minutes or until potato is tender. Remove from heat; stand for 10 minutes if using a jug blender or food processor. Blend or process 2 cups (500ml) of the chowder until almost smooth; return to pan. Stir in cream; stir over heat until hot. Season.

3 AVOCADO SALSA Combine avocado, onion and juice in a small bowl; season.

4 Heat tortillas in a sandwich press, one at a time, until toasted lightly.

5 Ladle chowder into bowls; top with Guacamole, coriander and remaining paprika. Serve with tortillas and lime. Chowder suitable to freeze. Not suitable to microwave.

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FRIDAY DINNER

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