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Corn and Chilli Chowder

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Serves: 6
2 tomatoes, skinned
1 onion, roughly chopped
375g / 13 oz can creamed corn
2 red peppers, halved and seeded
15ml / 1 tbsp olive oil, plus extra for brushing
3 red chillies, seeded and sliced
2 garlic cloves, chopped
5ml / 1 tsp ground cumin
5ml / 1 tsp ground coriander
600ml / 1 pint milk
350ml / 12 fl oz chicken stock
3 cobs of corn, kernels removed
450g / 1 lb potatoes, finely diced
60ml / 4 tbsp double cream
60ml / 4 tbsp chopped fresh parsley
salt and ground black pepper

Process the tomatoes and onion in a food processor or blender to a smooth puree, Add the creamed corn and process again, then set aside, Preheat the grill (broiler) to high. Put the peppers, skin sides up, on a grill rack and brush with oil. Grill (broil) for 8-10 minutes, until the skins blacken and blister. Transfer to a bowl and cover with clear film (plastic wrap), then leave to cool. Peel and dice the peppers, then set them aside.

Heat the oil in a large pan and add the chillies and garlic. Cook, stirring, for 2-3 minutes, until softened, Add the ground cumin and coriander, and cook for a further 1 minute. Stir in the corn puree and cook for about 8 minutes, stirring occasionally.

Pour in the milk and stock, then stir in the corn kernels, potatoes, red pepper and seasoning to taste. Cook for 15-20 minutes, until the corn and potatoes are tender. Pour into deep bowls and add the cream, then sprinkle over the chopped parsley and serve at once.

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