Corn chowder
SERVES 4 PREP AND COOK TIME 30 MINUTES
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.