Mexican Chowder

This is the first of a series of a few sample recipes from my new book Rowan Bishop's Vegetarian Kitchen that I'll post over the coming weeks. It's an all-time favourite that captures attention and lingers in the memory. 

The chilli should make it's presence felt but not be overwhelming.

It works well as a main course accompanied by wholemeal bread or hot crusty rolls, cheeses and fresh fruits.   Serves 6.  May be frozen.

4 Tbsp oil
3 medium-sized onions, peeled and finely chopped
2-21/2 Tbsp minced fresh green chillies, with seeds*
4 cloves garlic, crushed
1 Tbsp ground cumin
4 cups diced potatoes (if thin-skinned don't peel)
2 cups peeled and diced kumara or pumpkin
3 cups water
3 Tbsp chopped fresh basil or 1 tsp dried basil
1 tsp salt or to taste
1 large red capsicum, seeded and diced
2 medium-sized tomatoes, diced
1 cup whole-kernel corn; frozen, fresh or tinned (drained)
4 Tbsp cream cheese
1/2 cup milk
1 cup grated tasty cheese
finely chopped coriander or parsley for garnish

Heat the oil in a large, heavy-based saucepan over a low-medium heat.  Saute the onions, chillies, garlic and cumin until the onions soften.  Add the diced potatoes and kumara (or pumpkin) to the sauteed onions with the water, basil and salt.  Cover and simmer for 10 minutes.  Add the capsicum, tomatoes and corn.  Simmer, covered, for a further 15 minutes or until the vegetables are tender.  Transfer 4 cups of the mixture to a food processor and add the cream cheese and the milk.  Process until smooth then return to the saucepan with the grated cheese.  Stir to combine and check the seasoning balance.

Reheat gently and garnish with coriander or parsley before serving in heated bowls.

* Discard some or all of the seeds if your chillies are small and especially fiery, but keep in mind that this soup should have a bit of 'bite'.

Image from 'Rowan Bishop's Vegetarian Kitchen'