Delightful, Warming Soup; Spicy Corn Chowder

Ingredients

  • 300g sweet corn (i use frozen)
  • 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

  1. Pre-heat the oven to 190c

  2. Slice your onion into half moons, grate the garlic and ginger and finely chop the chilli

  3. 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

  4. In a large saucepan, sauté the onions until just starting to colour

  5. Add in the ginger, garlic and chilli for a minute or two and then stir in the remaining corn

  6. Add the stock cube and then pour in water until just covering the contents of the pot

  7. Don’t add too much, you can always add more!

  8. After about 10 minutes, using a hand blender, roughly blitz the soup mixture so that it remains a little bit chunky

  9. Stir in coconut cream, season to taste with salt and pepper and 3/4 of the chopped chives

  10. Serve with a sprinkling of charred corn and fresh leftover chopped chives

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