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P. 23
Sweet corn Chowder
Ingredients Method
6 red potatoes, peeled and cubed
340g sweetcorn Place potatoes in a large pot of salted
1 green pepper, chopped water and bring to the boil. Cook until
1 onion, chopped tender, about 30 minutes and then
1 tablespoon dried crushed chillies drain.
450ml vegetable stock To the potatoes add sweetcorn, green
350g firm silken tofu pepper, onion, chillies and vegetable
Salt and pepper for taste stock. Boil for about 15 minutes then
remove from the heat.
In a food processor or blender purée all
but 325ml of the vegetable and stock
mixture with the tofu. Process in
batches if necessary. Combine the
puréed mixture with the remaining
vegetable and stock mixture, and cook
over low heat for 5 minutes; do not boil.
Season with Salt and pepper for taste.
