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 |
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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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