This dish definitely isn’t the prettiest, but it’s super tasty, filling and cheap. Plus, it takes very little effort to make. I opted for roasting the potatoes, onions and garlic to give the chowder an extra layer of flavor. You can absolutely skip this and just cook everything on stovetop. But I think such extra little effort was well rewarded.

INGREDIENTS:

(Yields 6 servings / 0.37 EUR per serving / 2.24 EUR for all)

6 medium sized potatoes (0.40 EUR)

3 tbsp olive oil (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

3 cups frozen corn (0.80 EUR)

6 cups water (–)

2 tbsp coconut butter (0.27 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of dried chili flakes (0.03 EUR)

METHOD:

Preheat oven to 200°C. Wash, peel and dice potatoes and toss with olive oil, salt and pepper. Spread out on a baking sheet in a single layer. Quarter the onions with skins intact and tuck around the potatoes, together with unpeeled garlic cloves. Bake for about 45 minutes, until slightly crispy and golden. Remove from the oven and allow to cool a bit before peeling and discarding the skins from onions and garlic.

Meanwhile, cook the frozen corn in water for about 10 minutes, until softened through. You can also use canned corn and skip this step, but frozen was what I had on hand. Reserve one cup of cooked corn for later and add the rest together with cooking water, coconut butter, garlic powder, smoked and Hungarian paprika and chili flakes, together with roasted potatoes, garlic and onions to a food processor and pulse until creamy. If needed, dilute with a bit more water. Put to a pot, add the reserved whole corn and gently simmer on low for about ten minutes. Taste and adjust seasoning, then serve.

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Ovo jelo definitivno nije najfotogeničnije, ali je jako fino, zastino i jeftino. Osim toga, treba uložiti sasvim malo truda da ga smutite. Ja sam se odlučila ispeći krumpire, luk i češnjak, kako bi sve dobilo još jedan sloj arome. Naravno, možete taj korak preskočiti i sve skuhati na štednjaku, ali ja mislim da se taj mali dodatni napor i više nego isplatio.

SASTOJCI:

(Za 6 porcija / 2,79 kn po porciji / 16,75 kn za sve)

6 srednje velikih krumpira (3,00 kn)

3 žlice maslinovog ulja (0,99 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

3 šalice smrznutog kukuruza (6,00 kn)

6 šalica vode (–)

2 žlice kokosovog maslaca (2,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat sušenog čilija u pahuljicama (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i narežite krumpire na kocke, pa pomiješajte sa maslinovim ulje, solju i paprom. Raširite po protvanu u jednom sloju. Raščetvorite luk skupa sa ljuskom, pa zajedno sa neoguljenim češnjakom rasporedite među krumpirima. Pecite oko 45 minuta, dok se sve ne zahrska i ne zažuti. Maknite iz pećnice i pustite da se malo ohladi prije nego ogulite i bacite ljuske od luka i češnjaka.

U međuvremenu, desetak minuta kuhajte kukuruz u vodi, dok ne bude mekan. Možete također uzeti i kukuruz iz konzerve, pa ovaj korak preskočiti, ali ja sam doma imala smrznuti. Sačuvajte jednu šalicu kuhanog kukuruza, a ostatak skupa sa vodom, kokosovim maslacem, češnjakom u prahu, dimljenom i crvenom paprikom, čilijem, te pečenim krumpirima, lukom i češnjakom, ubacite u blender i pulsirajte dok ne bude kremasto. Po potrebi, razrijedite sa još malo vode. Sve ubacite u lonac, skupa sa cijelim kukuruzom kojeg ste sačuvali, te lagano krčkajte desetak minuta. Kušajte i prilagodite začine, pa poslužite.