Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 8

This chowder is more of a stew than a soup and tastes great as a family meal with warmed flour tortillas or nachos for dunking.

 Preparation time:

 10 minutes

 Cooking time:

 35–40 minutes

 Serves 4

 2 tbsp olive oil

 1 large red chilli, deseeded and finely chopped

 1 garlic clove, peeled and crushed

 1 large red onion, peeled and diced

 2 red peppers, deseeded and diced

 ½ tsp ground cumin

 2 tsp paprika

 2 sweet potatoes, about 375g (13oz), peeled and cut into 2cm (¾in) cubes

 350ml (12fl oz) vegetable stock

 1 x 400g tin butter beans, rinsed and drained

 1 x 200g tin sweetcorn, drained

 A large handful of fresh coriander, chopped

 3 tbsp soured cream, plus extra to serve

 Sea salt and freshly ground black pepper

 To serve

 Warmed flour tortillas or nachos

Warm the olive oil in a casserole over a medium heat. Add the chilli, garlic, onion and peppers and cook, stirring often for 10 minutes until softened. Stir in the cumin and paprika.

Increase the heat to high. Mix in the sweet potatoes and stock. Bring to the boil, then reduce the heat to low, cover and cook for 20–25 minutes or until tender.

Using the back of your spoon, crush a few pieces of potato against the side of the pan and mix in to thicken the sauce.

Fold in the beans, sweetcorn and half of the coriander, followed by the soured cream. Season to taste with salt and pepper and scatter with a generous amount of coriander to serve. Great served with warmed flour tortillas or nachos on the side.