Easy recipe Corn Chowder With Tortilla Crisps Recipe

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Easy recipe Corn Chowder With Tortilla Crisps Recipe - about one tablespoon olive oil (Recipes by ingridients <a href="/search/olive-oil">olive oil</a>) about one onion, chopped about onekg frozen corn (Recipes by ingridients <a href="/search/corn">corn</a>) kernels three cups (about seven hundred and fiftyml) chicken stock three white corn (Recipes by ingridients <a href="/search/corn">corn</a>) tortillas one third cup (eightyml) vegetable oil about one large red capsicum, chopped Small pinch Masterfoods ground chillies Salt  ground pepper eightyg Lemnos Full Cream Fetta, drained, crumbled Fresh coriander sprigsStep about one Heat the oil in a large saucepan over a medium heat. Add the onion and cook for three minutes until soft. Corn Chowder With Tortilla Crisps Recipe. Add about four cups of corn (Recipes by ingridients <a href="/search/corn">corn</a>) and cook for about four minutes until soft. Add two cups (about five hundredml) of stock and cook for about twenty minutes. Step two Meanwhile, use scissors to cut the tortillas into about fivemm thin strips. Heat the vegetable oil in a small saucepan over a high heat. In batches, cook turning, for about about one minute or until light golden. Transfer to a plate lined with paper towel. Step three Transfer the soup to a blender or food processor and blend until smooth. Return to the saucepan and stir over a medium-low heat. Add capsicum, chilli and the remaining stock and. corn (Recipes by ingridients <a href="/search/corn">corn</a>)  Cook for ten minutes until thick and creamy. Season with salt and pepper. Step about four Divide among serving bowls and top with the tortillas, feta (Recipes by ingridients <a href="/search/feta">feta</a>) and coriander..

about one tablespoon olive oil (Recipes by ingridients olive oil) about one onion, chopped about onekg frozen corn (Recipes by ingridients corn) kernels three cups (about seven hundred and fiftyml) chicken stock three white corn (Recipes by ingridients corn) tortillas one third cup (eightyml) vegetable oil about one large red capsicum, chopped Small pinch Masterfoods ground chillies Salt ground pepper eightyg Lemnos Full Cream Fetta, drained, crumbled Fresh coriander sprigsStep about one Heat the oil in a large saucepan over a medium heat. Add the onion and cook for three minutes until soft. Corn Chowder With Tortilla Crisps Recipe. Add about four cups of corn (Recipes by ingridients corn) and cook for about four minutes until soft. Add two cups (about five hundredml) of stock and cook for about twenty minutes. Step two Meanwhile, use scissors to cut the tortillas into about fivemm thin strips. Heat the vegetable oil in a small saucepan over a high heat. In batches, cook turning, for about about one minute or until light golden. Transfer to a plate lined with paper towel. Step three Transfer the soup to a blender or food processor and blend until smooth. Return to the saucepan and stir over a medium-low heat. Add capsicum, chilli and the remaining stock and. corn (Recipes by ingridients corn) Cook for ten minutes until thick and creamy. Season with salt and pepper. Step about four Divide among serving bowls and top with the tortillas, feta (Recipes by ingridients feta) and coriander..

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