Sweetcorn Chowder
Serves
4
Points
plan: 9.5 points per recipe - 2.5 per serving (original points)
Core
recipe
2
medium red peppers, halved and deseeded
low
fat cooking spray
1
large onion, chopped
2
garlic cloves, chopped
325g
tin sweetcorn, drained
1
tbsp ground cumin
1
tbsp ground coriander
1
small red chilli, deseeded and finely chopped (optional)
600
ml (1 pint) skimmed milk
600
ml (1 pint) stock
3
medium potatoes, peeled and diced
salt
and pepper
small
bunch of chives or parsley, chopped, to garnish
Preheat
the grill and place the peppers skin side up on the grill pan. Grill for 10 -
15 minutes or until blackened and blistered. Transfer to a plastic bag, wrap
and leave to cool.
Meanwhile,
heat a large pan and spray with low fat cooking spray. Stir -fry the onion and
garlic for 5 minutes until softened, adding a little water if necessary to stop
sticking. Add half the sweetcorn, the spices, milk and stock. Bring to the boil
then simmer for 5 minutes.
Blend
in a liquidiser until smooth and return to the pan. Remove the skin from the
peppers and finely dice the flesh. Add to the blended soup with the remaining
half of the sweetcorn, potatoes and seasoning. Simmer for a further 20 minutes,
until the potatoes are tender.
Nice
served with a swirl of creme fraiche (add points for this) and sprinkled
with chopped chives or parsley.
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