Spicy Sweetcorn Chowder
This Spicy Sweetcorn Chowder is nourishing, flavourful and, with the addition of chilli and cayenne, adds a little comforting warmth. It’s also an easy soup to feed a crowd so multiply the recipe for gatherings (but adjust the chilli and cayenne to taste – a little chilli and cayenne goes a long way). I suggest that you heat this soup until it is not too hot to touch. This is delicious topped with chopped fresh coriander leaf (cilantro) or parsley.
I must admit that I used to have an aversion to raw soups. Every one that I tried was a little bit miserable and tasted just like blended raw vegetables – which is no surprise given that’s was they were. Then I figured out how to make really flavourful raw soups.
Janet from Canada said that the soup making blueprint that I share on the programme was well worth the trip to Feast alone. I think the soup making is one of my favourite parts of the chef intensive week as each person makes a different soup – and we get to taste them all. I love watching how everyone changes their opinion of what a raw soup can be – if you don’t believe me, try this recipe.
Spicy Sweetcorn Chowder
INGREDIENTS
4 cups sweetcorn kernels (frozen and thawed works best)
1 ½ cups coconut milk
1 ½ tsp olive oil
1 ½ tsp lime juice
1 clove garlic, finely chopped
½ tsp salt
Pinch of cayenne powder
1 cup water
1 spring onion (green onion), finely chopped
1 red chilli, finely chopped
Black pepper to taste
METHOD
In a blender, whizz 3 cups sweetcorn kernels with the coconut milk, olive oil, lime juice, cayenne, garlic and salt. Add the water and blend again - you may need a little more or a little less depending on you like the thickness of your soup. Pour the mixture into a saucepan and add the remaining cup of corn, spring onion and chilli. Heat until it is warm to the touch but do not over heat. Add black pepper to taste.