Mexican-Style Chowder
A velvety, comforting coastal chowder of tender fish, leeks, and Maris Piper potatoes slow-simmered in rich double cream.
Ingredients
- • 1 onion (diced)
- • 2 peppers (any colour) (diced)
- • 400 g potatoes (peeled and cut into 1cm dice)
- • 2 198g tins of sweetcorn (drained (or 280g of frozen))
- • 1 400g tin of black beans
- • 4 cloves of garlic (peeled and crushed)
- • 2 tsp chilli powder
- • 1 tsp cumin
- • 1 tsp smoked paprika
- • 500 ml dairy-free coconut milk alternative
- • 2 vegetable stock cubes
- • 700 ml boiling water
- • 2 limes (juiced)
- • handful of fresh coriander (chopped)
- • salt and freshly ground black pepper
- • low-calorie cooking spray
Preparation Steps
Spray a large saucepan with low-calorie cooking spray and sauté the onions and peppers over a medium heat for 6-8 minutes, until softened.
Add the garlic, chilli powder, smoked paprika, and cumin, and continue to cook for a minute until the spices become fragrant.
Add the stock cubes to the boiling water. Add the coconut milk, stock, potatoes and sweetcorn. Bring to a simmer, cover and cook for 15-20 minutes, until the potatoes are soft.
Remove the pan from the heat and take out 3 or 4 ladlefuls of the chowder and place in a separate jug. Blitz with a hand blender until smooth. Return to the pan and stir. This will thicken the chowder and produce a creamy, velvety texture.
Put the pan back on the stove, add the black beans, lime juice and coriander.
Season with some salt and pepper, if you wish.
Allow to warm through, then ladle into warmed bowls and serve.