Corn chow­der

Australian Women’s Weekly NZ - - CONTENTS -

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) cream 4 x 21cm whole­grain tor­tillas ⅓ cup loosely packed fresh co­rian­der leaves 1 lime, quar­tered

AV­O­CADO SALSA

1 large (320g) av­o­cado, chopped 2 spring onions, 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 (see Test Kitchen tip). 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 av­o­cado salsa, co­rian­der and re­main­ing paprika. Serve with tor­tillas and lime. Chow­der suit­able to freeze. Not suit­able to mi­crowave.

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