Chipotle and cheddar chowder recipe
A creamy chowder is the ultimate comfort food for cold days and this veggie version, using storecupboard ingredients and frozen veg, is so simple and affordable to make. You can even save some to create a sauce for this smoky basa and sweetcorn pasta recipe. That's next day's dinner sorted! See method
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp chipotle chilli paste
- 800g floury potatoes, peeled and diced into 1cm pieces
- 1 vegetable stock cube, made up to 1ltr
- 200ml semi-skimmed milk
- 350g frozen or tinned sweetcorn
- 125g mature Cheddar, grated
- 15g fresh coriander, chopped
- crusty bread, to serve
If you don't have any Cheddar, try using another hard cheese
Each serving contains
of the reference intake
- Heat the oil in a large, lidded saucepan over a low heat and cook the onion and garlic for 8 mins, adding the chipotle paste for the last 2 mins. Add the potatoes, stock and milk, increase the heat to medium and simmer gently for 10 mins. Add the sweetcorn, cover and cook for another 10 mins or until the potatoes are tender.
- Stir in 100g cheese and stir until melted. Ladle two-thirds of the mixture into a blender and blitz until smooth (or alternatively, blitz until smooth using a stick blender). Reserve half of the blitzed mixture for the smoky basa and sweetcorn pasta; pour the remaining blitzed chowder back into the pan and season. Heat through for 1 min until piping hot.
- Divide between 4 bowls and top with the coriander and the remaining cheese. Season with freshly ground black pepper and serve with crusty bread.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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