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Sweetcorn Chowder With Toasted Tortillas

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

The tortillas we use here are those crisp, crunchy, corn-gritty triangles that somehow always feel like a guilty pleasure. Although having said that, I know only that "guilty pleasures" exist, but I have never understood the point of feeling guilty about pleasure. Rather, I see plenty of reasons for feeling guilty about failing to take pleasure in things.

When I plan to make this, I tend to take a big pack of frozen corn out of the deep freeze at breakfast time, in readiness for a super-quick, fantastically soothing, mellow-yellow and very pleasing supper that night.

Use whatever cheese you like; mostly I go for Cheddar since I always have some in the fridge, but I am happy about using up other bits and pieces. If children are eating, it's wise to omit the chillis - unless they're being very annoying.

The tortillas we use here are those crisp, crunchy, corn-gritty triangles that somehow always feel like a guilty pleasure. Although having said that, I know only that "guilty pleasures" exist, but I have never understood the point of feeling guilty about pleasure. Rather, I see plenty of reasons for feeling guilty about failing to take pleasure in things.

When I plan to make this, I tend to take a big pack of frozen corn out of the deep freeze at breakfast time, in readiness for a super-quick, fantastically soothing, mellow-yellow and very pleasing supper that night.

Use whatever cheese you like; mostly I go for Cheddar since I always have some in the fridge, but I am happy about using up other bits and pieces. If children are eating, it's wise to omit the chillis - unless they're being very annoying.

Sweetcorn Chowder With Toasted Tortillas
Photo by Lis Parsons

Ingredients

Serves: 6

Metric Cups
  • 1 kilogram frozen sweetcorn kernels (defrosted)
  • 3 spring onions (debearded and halved)
  • 1 clove garlic (peeled)
  • 35 grams semolina
  • 1½ litres hot vegetable stock (made from concentrate or cube)
  • 400 grams lightly salted tortilla chips
  • 200 grams grated cheddar cheese
  • 2 long red chillies (deseeded and finely chopped (optional))
  • 6 cups frozen sweetcorn kernels (defrosted)
  • 3 scallions (debearded and halved)
  • 1 clove garlic (peeled)
  • ¼ cup semolina
  • 6 cups hot vegetable broth (made from concentrate or cube)
  • 15 cups lightly salted tortilla chips
  • 2 cups grated cheddar cheese
  • 2 long red chiles (deseeded and finely chopped (optional))

Method

  1. Preheat the oven to 200°C/gas mark 6/400ºF.
  2. Drain the sweetcorn and put into a food processor with the spring onions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.
  3. Tip this mixture into a large saucepan, add the hot vegetable stock and bring to the boil, then turn down the heat and let the chowder simmer, partially covered for 10 minutes.
  4. Meanwhile, spread the tortilla chips out on a foil-lined baking sheet and sprinkle the cheese over. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.
  5. Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle some of the red chilli on top, if you feel like it, and serve immediately to very grateful people.
  1. Preheat the oven to 200°C/gas mark 6/400ºF.
  2. Drain the sweetcorn and put into a food processor with the scallions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.
  3. Tip this mixture into a large saucepan, add the hot vegetable broth and bring to the boil, then turn down the heat and let the chowder simmer, partially covered for 10 minutes.
  4. Meanwhile, spread the tortilla chips out on a foil-lined baking sheet and sprinkle the cheese over. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.
  5. Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle some of the red chilli on top, if you feel like it, and serve immediately to very grateful people.

Additional Information

For vegetarians check that the cheese is made with vegetarian rennet.

For vegetarians check that the cheese is made with vegetarian rennet.

Tell us what you think

What 5 Others have said

  • This is a hit with the whole family. Instead of using just tortilla chips leftover taco shells from the 'happy taco Friday' meal are crushed and used :)

    Posted by tone.paulsen on 2nd October 2014
  • Great soup, so tasty and quick. My boys love it for lunch after a cold morning at football, I think its going to be a weekly staple!

    Posted by Jo74 on 27th January 2014
  • I just made the sweetcorn chowder and it was delicious! I love the subtle sweetness of the chowder against the salty tortillas. Plus it was really easy to make :-)

    Posted by elmaskitchen on 6th August 2011
  • This is a BRILLIANT recipe. I tried it last night and blogged about it: http://effiesfoodblog.blogspot.com/2011/06/sweetcorn-chowder.html Try it, it's really easy and really delicious. x

    Posted by effiewoods on 14th June 2011
  • Quick, easy and the whole family loved it. Great on a cool winters night!

    Posted by Betty22 on 2nd May 2011
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