Creamy Corn Chowder with Feta & Chilli Recipe | Abel & Cole
Creamy Corn Chowder with Feta & Chilli
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Total: 40 mins
Pull the leaves and silks off the corn cobs. Slice a sliver off the base of each cob so they stand upright on your chopping board, then run your knife down the sides to slice off the kernels.
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494 kcal
(per portion)
Ingredients you'll need
  • 2 corn on the cobs
  • 1 onion
  • 1 yellow pepper
  • 1 potato
  • 1 garlic clove
  • 1 chilli
  • 2 tsp cumin seeds
  • 500ml full cream milk
  • A handful of flat leaf parsley
  • ½ x 120g feta
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 200ml cold water
You'll need
  • Large pan with lid
  • Vegetable peeler
  • Measuring jug
  • Blender or hand-held blender (optional)
Step by step this way
  • 1.

    Pull the leaves and silks from the sweetcorn cobs. Slice a sliver off the bases of the cobs, so they stand upright on your chopping board, then run your knife down the cobs to remove the kernels.

  • 2.

    Warm a large pan on a medium heat for 2 mins. Add the kernels and toast for 3-4 mins, stirring, till lightly browned. Tip into a bowl. Set aside.

  • 3.

    Peel and finely chop the onion. Halve the pepper and scoop out the seeds and pith. Finely chop the pepper. Peel and dice the potato. Add ½ tbsp olive oil to the empty pan. Add the veg. Cook on a low heat, stirring, for 8 mins till starting to soften.

  • 4.

    While the veg cook, peel and finely chop the garlic. Halve the chilli and finely chop it, removing the seeds and white pith for less heat.

  • 5.

    When the veg have softened, add 2 tsp cumin seeds, the garlic, chill and a pinch of salt and pepper. Fry, stirring, for 2 mins. Add most of the corn back to the pan (keep a pinch back) and stir. Pour in the milk and 200ml cold water. Simmer on a low heat for 15 mins, till the veg are soft.

  • 6.

    Finely chop the parsley leaves and stalks. When the veg are soft, stir in most of the parsley. Taste and season with salt and pepper. Ladle half the soup into a blender and blitz till smooth or use a hand-held blender in the pan, pulsing to half-blend the soup (or leave it chunky if you prefer).

  • 7.

    Ladle the chowder into 2 warm bowls. Crumble a quarter of the feta over each. Top with the parsley leaves and a crack of black pepper to serve.

  • Tip

    Eat & Keep
    This soup will keep in the fridge for up to 3 days or freeze for up to 3 months. Stir the feta into the soup, then divide into individual containers, cool then seal and chill or freeze. Defrost overnight and make sure it is piping hot all the way through when you reheat it.

  • Tip

    Feta & Feta
    You can crumble all the feta over the bowls of soup if you like, although this will affect the nutritional information. Leftover feta will keep, wrapped, in the fridge for a few days. Crumble it into a bowl, add a few finely chop black olives and mash together with a fork. Use to top crackers or scoop with crunchy veg crudités.