Sweetcorn & chorizo chowder
About £0.61 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Corn on the cob2
- Chorizo100g
- Potatoes400g
- Onions1
- Milk500ml
- Stock cubes1 cube
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Cut the corn off the cobs (2). Dice the chorizo (100g), onion (1) and potato (400g).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Fry the chorizo until it releases its red oil (3 min), then add the onion (5 min).
- Add the potato, corn, 400ml stock and the milk (500ml). Simmer gently until the potato is soft (15 min).
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- Mash a little against the side of the pan to thicken. Season.
Kitchen note For mash, steam-dry the drained potatoes in the pan for a minute, then mash with warm milk and butter. Cold milk makes it gluey.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.