Special Diet

Jamaican Spiced Corn Chowder

cook 30 mins
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Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon cayenne pepper
  • 200 g (7 oz) red split lentils, rinsed
  • 1 litre (1 3/4 pints) hot vegetable stock
  • 400 ml (14 fl oz) can coconut milk
  • 1 Scotch bonnet chilli, left whole
  • 1 tablespoon thyme leaves
  • 200 g (7 oz) potatoes, peeled and cut into 1 cm (1/2 in) dice
  • 200 g (7 oz) carrots, peeled and cut into 1 cm (1/2 in) dice
  • 400 g (13 oz) sweetcorn kernels (either fresh, frozen or canned)
  • 2 red peppers, cut into 1 cm (1/2 in) dice
  • salt and pepper
  • chopped coriander, to garnish
Directions
  • Heat the oil in a saucepan and stir-fry the onion and garlic for 2–3 minutes.
  • Increase the heat, add the cayenne pepper, red lentils, stock, coconut milk, chilli, thyme, potato and carrots. Bring to the boil and simmer for 15–20 minutes.
  • Season and add the corn and red pepper for the last 3 minutes of cooking.
  • Remove the Scotch bonnet chilli, ladle the chowder into warmed bowls and serve garnished with chopped coriander and sprinkled with freshly ground black pepper.
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