Mexican chowder

What a freezer we’re having this winter.  I can’t remember these sub-zero temperatures so consistently throughout the cold season before.  Certainly inspiration to whip up some belly warming soups.  This is a variation on a recipe I found on the Good Food site.  The kids would have loved it had I not accidentally used hot paprika instead of smoked or sweet.  Oops.  We thought it was delicious and definitely cleared our heads.  Enjoy with some good bread and loads of butter of course.

Ingredients

1 tbsp olive oil

30g butter

50g pancetta, chopped

1 onion, finely chopped

2 tbsp plain flour

1/2 tsp sweet, smoked or hot paprika

1 litre chicken stock

650g potatoes, peeled and finely chopped

2 corn cobs, kernals removed

2 handfuls of chopped silverbeet leaves (stem removed)

125 milk

salt and freshly ground pepper

2 tbsp chopped parsley

extra sprinkle of smoked paprika (optional)

Method

1.  Heat oil and butter in a large pan on medium heat.  Add pancetta and cook until just starting to crisp.  Reduce heat to low and add onion and leek and cook for 5 mins or so until soft but not browned.
2. Stir in the flour and paprika and cook, stirring for a minute then add the stock then turn up the heat to medium-high.  Add the potatoes and simmer for 3 mins then stir in the corn and silverbeet and continue to simmer until the potatoes are just tender.
3. Stir in the milk to warm through, then season to taste.  Stir in the parley just before serving.  Add a sprinkle of smoked paprika if you wish.

Serves 6