Thank you Nigella! Enjoy friends---
Ingredients
6 cups frozen sweet corn, defrosted
3 scallions, trimmed and halved
1 clove garlic, peeled
1/4 cup semolina
6 cups hot vegetable stock made from concentrate or bouillon cubes
1 package (about 14 ounces) lightly salted tortilla chips
2 cups grated cheese
2 long red chiles, deseeded and finely chopped, optional
6 cups frozen sweet corn, defrosted
3 scallions, trimmed and halved
1 clove garlic, peeled
1/4 cup semolina
6 cups hot vegetable stock made from concentrate or bouillon cubes
1 package (about 14 ounces) lightly salted tortilla chips
2 cups grated cheese
2 long red chiles, deseeded and finely chopped, optional
Instructions
1. Preheat the oven to 400 degrees F.
1. Preheat the oven to 400 degrees F.
2. Drain the corn and put into a food processor with the scallions, garlic and semolina. Blitz to a speckled primrose mush; unless you have a big processor, you may have to do this in two batches.
3. Tip this mixture into a large saucepan, add the hot vegetable stock and bring to a boil. Then turn down the heat and let the chowder simmer, partially covered, for 10 minutes.
4. Meanwhile, spread the tortilla chips on an aluminum foil-lined baking sheet. Sprinkle these with cheese. Warm in the hot oven for 5 to 10 minutes or until the cheese melts.
5. Ladle the soup into bowls and put a small mound of cheese-molten chips into the middle of each bowl. Top with some of the red chile, if you feel like it, and serve immediately to very grateful people.
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