Page title and description

Soups & stews
Sweetcorn and sweet potato chowder with crispy tortillas
Ingredients
- 1 tbsp oil for frying e.g. sunflower
- 1 leek, finely sliced (or use an onion)
- 2 garlic cloves, crushed
- 500g sweet potatoes, peeled and diced
- 1 red pepper, deseeded and diced
- 1 red chilli, deseeded and finely chopped
- 1 tsp paprika
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 1.2 litres veg stock
- 2 large cobs sweetcorn, kernels cut off
- 1 lime
- 8 soft corn tortillas
- 50g Cheddar or Double Gloucester, grated
- 1 tsp paprika or ground cumin
- small handful fresh chives, chopped (optional)
- salt and pepper

Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Heat the oil in a large saucepan. Fry the leek for 6 minutes. Add the garlic and cook for 2 more minutes. -
Step 2
Add the sweet potato, pepper, chilli, paprika, thyme, bay leaf and stir for 1 minute. -
Step 3
Pour in the stock. Season. Bring to the boil, then simmer for 15 minutes. -
Step 4
Add the sweetcorn and simmer for 5 more minutes, or until the potato and corn are tender. -
Step 5
Blitz in a food processor, then return to the pan and reheat gently if necessary. Add a good squeeze of lime juice and check the seasoning. -
Step 6
While the chowder is simmering, heat oven to 200°C/Gas 6. -
Step 7
Cut the tortillas into quarters and lay on a baking sheet. Sprinkle over the cheese, a little sea salt and the paprika or cumin. -
Step 8
Bake for 6-8 minutes, keeping an eye on them so they don't burn, until crispy and golden. -
Step 9
Remove from the oven and leave to cool slightly, then serve with the chowder, sprinkled with chives.