When eating a soup or chowder all I was interested in if it was tasty – until I had to answer a question in Pink’s Friday weekly quiz as to the difference between the both. I now know better – chowders are usually thicker and sometimes creamy whereas soups are usually lighter and thinner.
This recipe is from Simon Holst’s cook book and the unusual ingredients make this not only a substantial and filling meal but also a memorable one especially when served with the optional extras. It’s also not time consuming to make and is delicious to eat in this chilly weather.
SPICY CHEESE AND SALSA CHOWDER
Servings: 4 -6
1 Tablespoon olive or canola oil
1 medium sized onion, diced
¼ tsp. chilli powder (optional)
½ tsp. cumin
½ tsp. oregano (dried)
2 cups hot water
500gr potatoes (approx. 4 medium sized potatoes), peeled and diced
2 teaspoon instant chicken or vegetable stock (I used 1 veg. stock cube)
410g can cream style corn
1 cup milk
300g jar (about 11/4 cup) salsa, mild or medium
1 -1 ½ cups grated cheddar cheese
Salt and pepper to taste
Heat the oil in a large pot.
Add the onions and cook until softened.
Stir in the chilli powder, cumin and oregano and cook for about a minute longer.
Add the hot water, potatoes and instant stock.
Mix well and cover the pot.
Simmer for about 10 minutes or until the potatoes are very tender.
Blend or process the mixture until smooth.
Return the puree to the pot.
Add the corn, milk and salsa.
Simmer for about 5 minutes.
Remove from the heat and stir in the grated cheese.
Season the chowder with salt and pepper to taste.
Serve as is or topped with one or more of the following optional extras:
Sour cream or plain unflavoured yoghurt
Finely diced red or green pepper