Mexican-Style Chowder
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Prep Time
5 MINS
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Cook Time
25 MINS
- KCals 197
- Carbs 30G
Ingredients
- 1 onion diced
- 2 peppers (any colour) diced
- 400 g potatoes peeled and cut into 1cm dice
- 2 198g tins of sweetcorn drained (or 280g of frozen)
- 1 400g tin of black beans
- 4 cloves of garlic peeled and crushed
- 2 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 500 ml dairy-free coconut milk alternative
- 2 vegetable stock cubes
- 700 ml boiling water
- 2 limes juiced
- handful of fresh coriander chopped
- salt and freshly ground black pepper
- low-calorie cooking spray
Instructions
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Spray a large saucepan with low-calorie cooking spray and sauté the onions and peppers over a medium heat for 6-8 minutes, until softened.
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Add the garlic, chilli powder, smoked paprika, and cumin, and continue to cook for a minute until the spices become fragrant.
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Add the stock cubes to the boiling water. Add the coconut milk, stock, potatoes and sweetcorn. Bring to a simmer, cover and cook for 15-20 minutes, until the potatoes are soft.
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Remove the pan from the heat and take out 3 or 4 ladlefuls of the chowder and place in a separate jug. Blitz with a hand blender until smooth. Return to the pan and stir. This will thicken the chowder and produce a creamy, velvety texture.
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Put the pan back on the stove, add the black beans, lime juice and coriander.
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Season with some salt and pepper, if you wish.
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Allow to warm through, then ladle into warmed bowls and serve.