Sweetcorn and chorizo chowder
Ingredients
- 1 tbsp rapeseed oil, plus 1 tsp
- 15g butter
- 2 onions, finely sliced
- 2 sprigs of rosemary, leaves picked and finely chopped
- 2 garlic cloves, finely sliced
- 2 x 325g tins sweetcorn, drained
- 500ml whole milk
- 75g Manchego, grated finely
- 75g chorizo, cut into small dice
- 50g stale bread, torn into small chunks
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