- 6
Ingredients
- 6 cups frozen sweet corn, defrosted
- 3 scallions, each one trimmed and halved
- 1 clove garlic, peeled
- 1/4 cup semolina
- 6 cups hot vegetable stock made from concentrate or bouillon cubes
- 15 cups lightly salted tortilla chips
- 2 cups grated cheese
- 2 long red chiles, deseeded and finely chopped, optional
Preparation
Step 1
Preheat the oven to 400 degrees F.
Drain the corn and put into a food processor with the scallions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor you may have to do this in two batches.
Tip this mixture into a large saucepan, add the hot vegetable stock, and bring to a boil, then turn down the heat and let the chowder simmer, partially covered, for 10 minutes.
Meanwhile, spread the tortilla chips out on an aluminum foil-lined baking sheet and sprinkle over the cheese. Warm in the hot oven for 5-10 minutes or until the cheese melts over the chips.
Ladle the soup into bowl and put a small mound of cheese-molten chips into the middle of each bowl. Sprinkle over some of the red chile, if you feel like it, and serve immediately to very grateful people.