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
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.