Spicy Corn Chowder
Ingredients
- 300g sweet corn
- 100ml coconut cream
- 2 inch piece of ginger
- 2 red chillis
- 1 heaped tbsp chopped chives
- 4 cloves of garlic
- 1 white onion
- water
- lime to serve
Preparation
Pre-heat the oven to 190c
Slice your onion into half moons, grate the garlic and ginger and finely chop the chilli
Spread 1/4 of the corn on a baking tray, drizzle with olive oil and salt and roast in the oven for 25 mins till charred, stirring often
In a large saucepan, sauté the onions until just starting to colour
Add in the ginger, garlic and chilli for a minute or two and then stir in the remaining corn
Add the stock cube and then pour in water until just covering the contents of the pot
Don’t add too much, you can always add more!
After about 10 minutes, using a hand blender, roughly blitz the soup mixture so that it remains a little bit chunky
Stir in coconut cream, season to taste with salt and pepper and 3/4 of the chopped chives
Serve with a sprinkling of charred corn and fresh leftover chopped chives