Curried Sweetcorn Chowder

Good for lunch and easy to make.


1 small tin, sweetcorn

1 waxy potato, peeled and cut into small cubes

¼ pointed cabbage, finely sliced

1 onion, finely chopped

1 clove garlic, finely chopped

2 teaspoons, tomato paste

1 tablespoon, medium curry powder

1 medium strength chilli

1 pint, boiling water

80ml, cream

½ teaspoon, Nigella (Black Onion seeds)

the green part of 1 spring onion, sliced up

squeeze of lemon to garnish

How to make:

Sweat the onion in a knob of butter with a good pinch of salt until soft add the garlic and the chilli and cook for a minute. Add the curry powder and stir. Add the potatoes and nigella seeds and coat in the mixture. Add the water, tomato paste and sweetcorn and simmer for 10 minutes.  Add the cabbage and the spring onion tops and cook for 5 minutes until tender. Take off the heat and stir in the cream. Taste for seasoning and add salt as required. Add to a warm bowl and garnish with a small squeeze of lemon juice.

Eaten with:
Bread and water.


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