Sweet Corn Chowder With Toasted Tortillas Crisp, crunchy corn-gritty tortillas somehow always feel like a guilty pleasure. Having said that, I know only that guilty pleasures exist, but I have never seen the point of feeling guilty about pleasure.

Sweet Corn Chowder With Toasted Tortillas

Reprinted from Nigella Express: Good Food, Fast.

Ingredients

6 cups frozen sweet corn, defrosted

3 scallions, trimmed and halved

1 clove garlic, peeled

1/4 cup semolina

6 cups hot vegetable stock made from concentrate or bouillon cubes

15 cups lightly salted tortilla chips

2 cups grated cheese

2 long red chiles, deseeded and finely chopped, optional

Crisp, crunchy corn-gritty tortillas somehow always feel like a guilty pleasure. Having said that, I know only that guilty pleasures exist, but I have never seen the point of feeling guilty about pleasure. Rather, I see plenty of reason for feeling guilty about failing to take pleasure in things.

When I plan to make this, I tend to take a big pack of frozen corn out of the deep freeze at breakfast time, in readiness for a superquick, fantastically soothing, mellow-yellow and very pleasing supper that night.

Use whatever cheese you like; mostly I go for cheddar, because I always have some in the fridge. But I am happy about using up other bits and pieces. If children are eating, it's wise to omit the chiles — unless they're being very annoying.