My Canadian adores this Sweetcorn Chowder, asking for it nearly every autumn when the weather turns. I have made it in summer, with fresh corn cobs from the market. In winter, I use the frozen bags of corn, which is just as delicious.It is spicy, flavourful and you can let your imagination fly with the toppings. Over the years the toppings have varied; corn chips, tomato salsa, hot sauce, avocado, grated cheddar cheese, jalapenos, tortillas. The options are endless.
We’ve made this soup with homemade chicken stock, which brings a gorgeous depth and savoury flavour. A good quality store bought vegetable stock is also great at a pinch. This soup also makes for beautiful leftovers for a mid week lunch at the office.
Ingredients
- 1 tsp olive oil
- 1 x onion, diced
- 2 x garlic cloves, minced
- 1 tsp chilli flakes
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 3 x corn cobs, kernels removed from the husk
- 1 x green capsicum, diced
- 2 x potatoes, sliced into 1cm rounds
- 1 litre stock - I use homemade chicken stock
Instructions
In a large pot on a medium heat, sweat the onion and garlic cloves in the olive oil until translucent. Add the chilli flakes, cumin, paprika and oregano, and continue cooking until fragrant. Add the corn, capsicum and potatoes and cook for 3 minutes. Add the stock and simmer for 20 minutes. Use a hand blender or a food process and blend until smooth. Season with salt and pepper, and serve with a sprinkle of chilli flakes on top. Consider your toppings - homemade guacamole, tomato and lime salsa, spring onions, corn chips, fresh tortillas, grated cheese, crispy bacon lardons or even a dash or two of tabasco!
