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Chipotle and Cheddar chowder recipe

Chipotle and Cheddar chowder recipe

7 ratings

Created by The Tesco Real Food team

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 our smoky basa and sweetcorn pasta – see tip, below. That's next day's dinner sorted! See method

Ingredients

  • 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 milk
  • 350g frozen or tinned sweetcorn
  • 125g mature Cheddar, grated
  • 15g fresh coriander, chopped
  • crusty bread (optional)
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1250kj
    298kcal     15%

  • Fat

    13g 18%

  • Saturates

    6g 31%

  • Sugars

    7g 7%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 31g Protein 12.2g Fibre 4.6g

Method

  1. Heat the oil in a 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, then cover and cook for another 10 mins or until the potatoes are tender.
  2. Stir in 100g cheese until melted, removing from the heat. Ladle a third of the mixture into a bowl, and use a stick blender to blitz the remaining mixture until smooth. Remove half of the smooth mixture, reserving for the smoky basa and sweetcorn pasta (see tip, below). Add the chunky mixture back to the pan, season and return to the heat for 1 min until piping hot.
  3. Divide among 4 bowls and top with the coriander and the remaining cheese. Season with freshly ground black pepper and serve with crusty bread, if you like.

Tip: Use the leftover chowder for our smoky basa and sweetcorn pasta.

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.

See more Batch-cooking recipes

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