While the cold weather continues, I thought I would share another soup recipe. There is noting better than coming in from the cold and warming up with a bowl of steaming soup and a chunk of homemade bread. This chowder is basically a full meal, it is so thick and filling. I like to roast my corn in the oven for extra flavour and a slight smokiness. The soup also freezes well.
Roasted Sweetcorn Chowder – serves 2 to 4
2 x 300 g tins sweetcorn, drained and rinsed
1 onion, finely chopped
1 clove of garlic finely chopped
1/2 tsp chilli flakes
a good pinch of smoked paprika
a good pinch of dried thyme
1 vegetable stock cube
1 x 400 g tin of low fat coconut milk (I wouldn’t recommend full fat or the soup becomes really rich)
to serve, vegan sour cream (I used Friendly Viking’s Sour Oat), fresh coriander and smoked paprika
Preheat the oven to 200 degrees c.
Toss the sweetcorn in a little olive oil, season well, and tip onto a baking tray. Roast in the oven for 15 – 20 minutes, until golden.
Meanwhile add onions and garlic to a large pan with a drizzle of oil and sweat slowly for 15 minutes, until soft and translucent. Add all but a couple of spoons of the roasted corn (keep them for to one side for serving) and cook the corn for a further 20 minutes, stirring regularly.
Add the chilli flakes, smoked paprika and thyme and cook for a minute before adding the coconut milk, stock cube and juice of 1 lime. Simmer for 15 – 20 minutes until the sweetcorn is tender.
Remove from the heat and use a stick blender to blitz, or alternatively allow to cool before adding to a blender and whizzing up.
Taste the soup and season if necessary, add a squeeze of lime and a splash of water if too thick.
Serve with a spoon of sour cream, the retained roasted corn, a little coriander and a pinch of smoked paprika.