jamaican spiced corn chowder
How to make jamaican spiced corn chowder recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cayenne pepper
200 g (7 oz) red split lentils, rinsed
1 litre (1¾ pints) hot vegetable stock
400 ml (14 fl oz) coconut milk
1 Scotch bonnet chilli, left whole
1 tablespoon thyme leaves
200 g (7 oz) potatoes, peeled and cut into 1 cm (½ in) dice
200 g (7 oz) carrots, peeled and cut into 1 cm (½ in) dice
400 g (13 oz) sweetcorn kernels (either fresh, frozen or canned)
2 red peppers, cored, deseeded and cut into 1 cm (½ in) dice
salt and pepper
handful of chopped fresh coriander, to garnish
Method:
Heat the oil in a saucepan and stir-fry the onion and garlic for 2–3 minutes.
Increase the heat, add the cayenne pepper, red lentils, stock, coconut milk, chilli, thyme, potatoes and carrots. Bring to the boil and simmer for 15–20 minutes.
Season and add the corn and red pepper for the last 3 minutes of cooking.
Remove the Scotch bonnet chilli, ladle the chowder into bowls and serve garnished with chopped coriander and sprinkled with freshly ground black pepper.
For corn & red pepper curry, heat 1 tablespoon olive oil in a saucepan and fry 1 chopped onion and 2 chopped garlic cloves with 625 g (1¼ lb) sweetcorn kernels and 2 cored, deseeded and finely diced red peppers for 1–2 minutes.
Add 1 tablespoon mild curry powder and 600 ml (1 pint) coconut milk and bring to the boil. Cook for 3–4 minutes, remove from the heat and stir in 4 tablespoons finely chopped fresh coriander before serving over readycooked rice. Total cooking time 10 minutes.
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| jamaican spiced corn chowder |
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