Recipe Notes | Smokey Sweetcorn Chowder

Colder weather is now upon us and all we keeping dreaming about is warm, comforting bowls of goodness at the end of the day.

I N G R E D I E N T S

2 tbsp of sunflower oil 5 spring onions, roughly chopped 1 red pepper, finely sliced 1 celery stick, chopped 1 teaspoon of chilli flakes 4 fresh corn on the cobs 3-4 teaspoons of steak seasoning (we use this imported Jacobsen one) 800ml of coconut milk 1 rounded teaspoon of smoked paprika 2 spring onions, thinly sliced for garnish A Handful of fresh coriander leaves, finely chopped 1 lime, quartered, to garnish

M E T H O D

1. Pre-heat the oven to 180°c fan.

2. Using a sharp knife, slice the corn off the cob and spread it over a baking tray. Drizzle with a little sunflower oil and then sprinkle over the seasoning mix. Roast in the oven for 15-20 minutes until some of the corn has gone slightly blackened at the edges. It will smell amazing.

3. While the corn is roasting, add a tbsp of sunflower oil to a pan and then fry off the spring onion, red pepper and celery over a gentle heat. Once the veggies have softened add the paprika and chilli flakes (if you don’t like soups with a kick leave this out). Stir well and then add the coconut milk. You could use a combination of coconut cream and vegetable stock if you prefer. Stir well and let it simmer away for 10 minutes.

4. Once the corn is nicely roasted, add all but a 1/4 of the corn to the soup and season with salt and pepper to taste. Blitz with a hand blender to create the chowder and then add the whole sweetcorn pieces leftover on the tray at the end. Garnish with fresh spring onions, coriander and lime.

The beautiful bowl and plate used in these images are from the Burleigh X Ralph Lauren collaboration which can be viewed in full here.

Images: HM