Mexican-spiced-corn-chowder

Slow-cooker Mexican corn chowder

Creamy with a kick of chilli heat and smoky chipotle

By , 11 January 2018

(31 votes)

Slow-cooker Mexican corn chowder
  • Cook: 15 Mins
    plus 8 hrs slow cooking

  • Serves: 6

Nutritional Info
Each 464g serving contains
  • Energy

    1010KJ

    241KCAL

    12%
  • Fat

    10.7g

    low

    15%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    8.8g

    low

    10%
  • Salt

    0.70g

    low

    12%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 218kJ/52kcal.
Ingredients
  • 2 onions
  • 1 stalk celery
  • 1 red pepper
  • 1 yellow pepper
  • 1 baking potato
  • 400g frozen sweetcorn
  • 290g can borlotti beans, drained and rinsed
  • 1tsp ground cumin
  • 1tbsp Asda Chipotle Paste
  • 2tbsp Asda Mexican style Jalapeños
  • 1 clove garlic, crushed
  • 2 reduced-salt vegetable cubes
  • 100ml single cream
  • 3 spring onions, sliced
  • 1 large avocado, peeled and diced
  • 1 jalapeño chilli, sliced
  • 10g Grower’s Selection Coriander
Method
  • Switch the slow cooker to the high setting and leave to heat up.

  • Chop onions and celery. Deseed the red pepper and yellow pepper and chop. Peel and dice the baking potato. Add to the slow cooker with the frozen sweetcorn and the borlotti beans. Sprinkle the veg with ground cumin then add the Chipotle paste, Mexican style jalapeños and the garlic clove. Stir well to combine then pour over 1L hot stock, made with the vegetable cubes. If the stock doesn’t quite cover the vegetables, add a little more water.

  • Cover with the lid and cook for 4 hours on high, or 8 hours on low.

  • About 10 mins before you’re ready to serve the chowder, stir it well – break up the potato but don’t mash it. Add single cream then heat through on low for the last 10 mins.

  • To serve, ladle the chowder into 6 bowls. Sprinkle with a garnish made from spring onions, avocado, jalapeño chilli and coriander.