“Black beans are a staple of South American cuisine, whether cooked up with rice or in a feijoada (a smoky meat stew). We’ve gone for this satisfying chicken chowder, with chunks of griddled sweetcorn. ”
- ½ a bunch of fresh coriander , (15g)
- olive oil
- 2 onions
- 2 cloves of garlic
- 2 sticks of celery
- 250 g free-range cooked chicken
- 1 teaspoon ground cumin
- 1 pinch of cayenne pepper
- 1 x 400 g tin of black beans
- 750 ml organic chicken stock
- 2 fresh corn on the cob
- 1 fresh bay leaf
- 75 ml single cream
- 2 corn tortillas
- 1 lemon
- Pick the coriander leaves and set to one side, then finely slice the stalks. Peel and finely chop the onions and garlic, then finely slice the celery.
- Place a large saucepan over a medium-low heat and pour in a good lug of oil. Add the onion, garlic, celery and coriander stalks, then sauté for about 10 minutes, or until the veg is softened but not coloured.
- Add the cumin and cayenne to the pan and fry for a further minute. Stir in the black beans, along with their liquid, and the chicken stock.
- Cut the corn from the cob and add it all to the pan, along with the bay leaf. Gently bring it all to the boil, then reduce the heat to low and let it simmer for 15 minutes.
- If you prefer your chowder to be on the smooth side, you could blitz it just a little with a stick blender, otherwise just leave it nice and chunky.
- Shred the chicken and add it to the pan with the cream. Season with sea salt and black pepper to taste, then return to the hob for a further 10 minutes.
- Toast the corn tortillas in a hot, dry frying pan until lightly golden. Cut them into large pieces and serve them wedged into bowls of the soup, finished with the reserved coriander leaves and wedges of lemon for squeezing over.
Source: Jamie Oliver