Mexican chillie chowder

1. Finally chop the onions

2. De-seed and cube the peppers into 1cm cubes

3. Peel and cube the potatoes boil untill soft in seperate pan, drain and leave to stand to one side.

4. Fry onions and peppers in larger saucepan with oil or butter adding the chillie powder and chillie pepper (depending on how hot you like it either seed the chillie or not!) fry on a low heat for about 12 mins untill nice and soft.

5. Take off the heat, add about 3table spoons of plain flour and stir through. Slowly adding the milk, mix to a thick paste. Add in about another pint of milk, making a nice thick soup base making sure to stir constantly on a low heat.

6. Add the vegatble stock cube, I use 1 and a half knor, the drained potatoes and sweetcorn. Add water to the mix to make a nice consistancy, return to the heat and simmer for a bout 15 mins.

7. Taste, then season to taste!! Enjoy!