Let's Go Mexico

The weather’s turning, and we need a quick fix.

There’s no time to beat about the bush.  I’m ready and packed, just waiting for Butch to finish up at work.  Seeing as we’re in for a spell of cold weather, I thought I’d give you this quick recipe for a really good, simple chowder/soup.  It’s vegetarian too, depending on how vegetarian you are, of course.

Warmth or spiciness can be turned up by adding your chopped chillies, pepper, cayenne pepper and then cooled down with a good old dollop of sour cream, grated cheddar cheese, and guacamole.  It’s avocado season now; they’re reasonably priced again; plus, there are delicious ready-made guacamoles available in the stores too.  Freeze them to use later, or take them on your next trip—Show stopper time when you whip them up as a dip or condiment.

Method:

In a large saucepan, fry and saute the chopped onions, add seasonings, chilli and garlic. Saute for 2 minutes then add tomato paste and tomato pieces.  Saute for a few minutes.  Add the chopped sweet bell peppers. Add stock and bring to boil.  Simmer for 30 minutes.  Add drained beans and corn and simmer for a further 10 minutes.    Top with chopped parsley.

Serve your soup, add dollops of cream, grated cheese, guacamole and lime juice.

Serve with garlic bread, stone-ground bread or crispy Nachos. 

There you go.   The ingredients are mainly stored-cupboard ingredients and can be packed for camping or self-catering holidays away.

This recipe is my take on a delicious bowl of Chowder I enjoyed in Sayulita, Mexico.