Corn Chowder

I have a complicated relationship with soup, I adore it, but whenever I make it I always end up making enough for the entire street and eating it for a week afterwards. The quantities shown here are enough for one large bowl, feel free do multiply the quantities if you wish to make more.

Start by putting your sweetcorn, defrosted under boiling water and drained in a food processor. Add a bruised clove of garlic and a chopped spring onion and blitz until smooth. Transfer to a large saucepan and cover with 500ml of hot vegetable stock. Mix with a wooden spoon and simmer for 10 minutes.

While the soup is simmering scatter a small handful of tortilla chips on a baking tray and cover with liberal amounts of grated cheese, place in a hot oven for four or five minutes until the cheese has melted and the tortilla chips have started to brown. Ladle the soup into bowls and cover with the tortilla chips, and devour.

Ingredients

250g frozen sweetcorn
1 clove garlic
1 spring onion
500ml vegetable stock
small handful tortilla chips
40g grated cheese