Creamy with a kick of chilli heat and smoky chipotle
(40 votes)
Cook: 15 Mins
Serves: 6
Price: 71p per serving
Nutritional Information
Each 464g serving contains
Energy
1012kj
241kcal
1012kj
241kcal
12%
Fat
10.7g
10.7g
Med
15%
15%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
8.8g
8.8g
Med
10%
10%
Salt
0.70g
0.70g
Med
12%
12%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
218kj/52kcal
Typical energy values per 100g:
218kj/52kcal
Ingredients
2 onions
1 stalk celery
1 red pepper
1 yellow pepper
1 baking potato
400g frozen sweetcorn
290g can borlotti beans, drained and rinsed
1tsp ground cumin
1tbsp Asda Chipotle Paste
2tbsp Asda Mexican style Jalapeños
1 clove garlic, crushed
2 reduced-salt vegetable cubes
100ml single cream
3 spring onions, sliced
1 large avocado, peeled and diced
1 jalapeño chilli, sliced
10g Grower’s Selection Coriander
Method
1
Switch the slow cooker to the high setting and leave to heat up.
2
Chop onions and celery. Deseed the red pepper and yellow pepper and chop. Peel and dice the baking potato. Add to the slow cooker with the frozen sweetcorn and the borlotti beans. Sprinkle the veg with ground cumin then add the Chipotle paste, Mexican style jalapeños and the garlic clove. Stir well to combine then pour over 1L hot stock, made with the vegetable cubes. If the stock doesn’t quite cover the vegetables, add a little more water.
3
Cover with the lid and cook for 4 hours on high, or 8 hours on low.
4
About 10 mins before you’re ready to serve the chowder, stir it well – break up the potato but don’t mash it. Add single cream then heat through on low for the last 10 mins.
5
To serve, ladle the chowder into 6 bowls. Sprinkle with a garnish made from spring onions, avocado, jalapeño chilli and coriander.