Jalapeno & Corn Chowder

Jalapeno & Corn Chowder

I’m on a health kick at the moment and soups are my favourite food at the moment. I’m not into like thick soup because its starting to warm up.

What you’ll need:
3 Medium sized Potatoes
1 Leek
Garlic Oil
1 Carrot
2 Celery Stalks
1 Green Pepper
1 Jalapeno
2 tsp Cumin
2 tsp Oregano
900ml Vegetable Stock
Juice of 2 Limes
340g Can of Sweetcorn
1 large Tomato
Tabasco Sauce

 

Method:

  1. Boil a third of the potatoes until tender then drain and mash.
  2.  Pour Garlic oil in the nonstick pan. Fry leeks, carrots, celery, green pepper, the remaining potatoes, jalapeno, cumin and oregano.
  3. Stir in the stock and mashed potato and bring to boil. Reduce heat to low and simmer for 15 minutes.
  4. Add the corn, tomato and lime juice and cook for a further 5 minutes. Season and add Tabasco to taste. I like mine spicy.