Sweetcorn chowder

This is another one that you picked from looking at the pictures in the Nigella Express book - I think you were suckered in by the tortilla chips.

It made a great, if filling (boy does that semolina expand!) tea after a day of trekking to the library (Tyrannosaurus Drip was a big hit) and a trip out to visit friends.

Makes enough for 3. You'll need:

500g frozen sweetcorn, defrosted
half a clove of garlic
a couple of spring onions, chopped
15g semolina (yes, that little)
750ml hot stock (I used vegetable, but I think proper chicken stock would be nicer)
lots of black pepper
a red chilli, sliced (this bit is definitely not for small children)

100g salted tortilla chips
grated cheese - a couple of handfuls

Stick the oven on - you need it warm enough to melt the cheese onto the tortilla chips, so probably about 180 degrees C should do it.

Shove the sweetcorn, garlic, spring onions and semolina into a blender, and whiz (you may have to add a little water to stop it getting clogged). Tip the mixture into the hot stock, bring to the boil, and simmer for 10 minutes.

In the meantime, line an oven tray with foil, place the tortilla chips on top, and scatter the cheese over everything. Bung in the oven for 5 minutes, until the cheese has melted (keep an eye on it as you don't want everything to be burnt to a crisp).

To assemble, pour the chowder into bowls, and scatter the tortilla chips/chilli slices on top.