Sweetcorn and Smoky Pepper Chowder

• 2 large red chilies
• 2 tablespoons olive oil
• 3 red peppers
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1500 ml vegetable stock
• 800 g potatoes, 2cm dice
• 240 g frozen sweet corn, thawed
• 6 spring onions, sliced
• 6 tablespoons fresh coriander, chopped
• 150 ml double cream

1. Heat grill to high.
2. Grill whole peppers and chillies until skin blisters.
3. Place in a plastic baggie and allow to cool.
4. Once cool peel, deseeed and chop.
5. Heat oil in a large pan.
6. Cook onion for 5 mins add garlic and cook for a further 2 mns.
7. Add stock and potatoes and bring to boil.
8. Simmer for 10 minutes.
9. Place soup in a processor and lightly whizz to a coarse puree.
10. Return soup to pan and bring to boil.
11. Add sweetcorn, chilli, peppers and spring onions and simmer for 2 minutes.
12. Stir in coriander and cream and serve.

red chilies, olive oil, red peppers, onion, garlic, vegetable stock, potatoes, frozen sweet corn, spring onions, fresh coriander, cream

Taken from www.food.com/recipe/sweetcorn-and-smoky-pepper-chowder-194013 (may not work)