The Australian Women’s Weekly — August 2017

AUGUST 2017FOODTOLOVE.COM.AU 143

Corn chowder
SERVES 4 PREP AND COOK TIME30 MINUTES

2 tablespoons extra virgin olive oil
3 (1.2kg) corn cobs, trimmed, kernels
removed
1 large (500g) leek, chopped
4 medium (800g) potatoes, peeled,
chopped coarsely
2 cloves garlic, crushed
1 teaspoon smoked paprika
2 cups (500ml) vegetable stock
2 cups (500ml) water
½ cup (125ml) pouring cream
4 x 21cm wholegrain tortillas
⅓ cup loosely packed fresh coriander
leaves
1 lime, quartered

AVOCADO SALSA

1 large (320g) avocado, chopped

2 green onions (green shallots), sliced

thinly

2 tablespoons lime juice

1 Heat the oil in a large saucepan over

medium heat; cook the corn, leek and

potato, covered, for 10 minutes or until

leek is soft. Add the garlic and half of

the paprika; cook, stirring, for 1 minute

or until fragrant.

2 Add stock and the water; bring to the

boil over high heat. Reduce heat to

medium; cook, covered, for 10 minutes or

until potato is tender. Remove from heat;

stand for 10 minutes if using a jug blender

or food processor. Blend or process 2 cups

(500ml) of the chowder until almost

smooth; return to pan. Stir in cream;

stir over heat until hot. Season.

3 AVOCADO SALSACombine avocado,

onionand juice in a small bowl; season.

4 Heat tortillas in a sandwich press, one

at a time, until toasted lightly.

5 Ladle chowder into bowls; top with

Guacamole, coriander and remaining

paprika. Serve with tortillas and lime.

Chowder suitable to freeze. Not suitable

to microwave.

FRIDAY

DINNER

Test Kitchen tip

●There’s no need to stand the soup to

cool if using a hand-held stick blender.