Sweetcorn and sweet potato chowder with crispy tortillas recipe
Sweet vegetables blitzed into a thick chowder, spiced with paprika and cumin.
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Ingredients
- 1 leek, finely sliced (or use an onion)
- 1 tbsp oil, for frying (eg sunflower)
- 1 red pepper, deseeded and diced
- 500 g sweet potatoes, peeled and diced
- 1 red chilli, deseeded and finely chopped
- 2 cloves garlic, crushed
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 l vegetable stock
- 1 tsp paprika
- 2 large cobs sweetcorn, kernels cut off
- 1 lime, juice only
- 1 handful chopped chives (optional)
- 8 soft corn tortillas
- 50 g grated cheddar/double gloucester
- 1 tsp paprika or ground cumin
- 1 pinch sea salt
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