Hot Chilli Vegetable Chowder

Chillies.... so many possibilities, so many combinations.

This chowder is a vegetarian dish but is no way a mild, delicate option. It can be an extremely hot and robust dish indeed. It has a good number of chillies and they impart a tremendous flavour but I would suggest making it with mostly mild and medium chillies unless you like things really spicy.


Hot Chilli Vegetable Chowder

Serves 8. Ready in 20 minutes.
This wonderful soup is full of goodness and the chilli adds an extra dimension.


  • 4 tbsp Olive Oil
  • 1 large onion (approx. 250g)
  • 100g mixed chillies (mild, medium or hot), deseeded and finely chopped, plus extra to garnish
  • 3 celery sticks, chopped
  • 2 potatoes (about 225g) scrubbed and chopped
  • 7cm piece of ginger, peeled and grated into a bowl to retain the juice (ie about 3 teaspoons grated ginger)
  • 1 small courgette
  • 1 bay leaf
  • sprig of fresh thyme
  • 600ml hot vegetable stock
  • 300g sweetcorn
  • 300ml milk
  • 300g green beans sliced into 1.5cmpieces
  • bunch fresh parsley, finely chopped
  • salt and pepper to taste



Heat the oil in a large saucepan over medium heat and gently fry the onion for 2 minutes. Add the chillies, celery, potatoes, ginger and courgette, then fry for a further 3 minutes.

Add the bay leaf, thyme, 1/4 teaspoon pepper and hot stock and gently bring to the boil. Reduce the temperature and simmer for about 15 minutes, or until the potatoes are cooked.

Remove the pan from the heat, discard the bay leaf and thyme sprig and puree the soup with a hand blender until smooth. Return to the heat and stir in the milk, beans and sweet corn and simmer for about 12-15 minutes until the beans and corn are tender. Add the parsley and season to taste with salt and pepper.

Divide the chowder between 6 warm bowls and garnish with chives and a little more of the chopped chillies.


RECOMENDED CHILLIES: Nu Mex Red, Santa Fe, Gua jilo, Jalapeno, Serrano, Cheyenne