Fresh Sweetcorn Chowder Recipe

Ingredients

1 onion
1 celery stick
3 garlic cloves
500g potatoes
4 sweetcorn cobs
1 vegetable stock cube
400ml tin of coconut milk
A bunch of spring onions
A handful of chives

Prep: 15 mins | Cook: 25 mins

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Method

1. Trim, peel and finely chop the onion. Trim and chop the celery. Trim, peel and crush the garlic cloves. Scrub the potatoes and chop into 1cm-thick cubes. Remove the silks from the corn cobs, then use a sharp knife to carefully slice off the sweetcorn kernels.

2. Heat 1 tbsp olive oil in a large pan. Add the onion and celery with a good pinch of salt. Fry, stirring often, for 8-10 mins till softened and translucent. Add the garlic and fry, stirring, for 1 min till fragrant. Scoop in the potatoes and add ¾ of the corn kernels.

3. Sprinkle in the vegetable stock powder and pour in the coconut milk. Add 800ml (2 tins) of water to the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 mins till the potatoes are soft.

4. While the soup is simmering, trim the roots and raggedy greens from the spring onions, then finely slice them. Heat 1 tbsp olive oil in a large frying pan on a medium heat. Add the remaining corn kernels and the spring onions. Fry, stirring often, for 5 mins till the corn kernels are lightly charred.

5. Finely chop or snip the chives.

6. Use a stick blender to blitz the soup in the pan so it’s blended but still chunky. You can also ladle half the soup into a blender, blitz till smooth, then pour it back in the pan. Taste and add more salt and pepper, if you think it needs it.

7. Ladle the soup into bowls. Top with the charred corn, spring onions and the chives to serve.