Soup is perfect January fare – after all the Christmas indulgence, we turn to healthy food which suits the fresh start of the New Year and soup feels like protection from the cold, dark days. This chowder is even better because the sunshine yellow of the corn, spiked with jewel like red and green adds a bit of colour and light to these dreary days.
This is a slightly unusual chowder in that the soup is blitzed to a smooth velvety liquid and then pan roasted sweetcorn, pepper and if you like, chilli, is stirred in at the end. This was primarily because my children still don’t like ‘bitty’ soups much but it turned out to be a great plan, the best of both worlds in one bowl!
Roasted Sweetcorn Chowder (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1tbsp oil
- 1 onion, roughly chopped
- 1 clove garlic, minced
- 1 tbsp fresh thyme leaves
- 3 cobs of corn, kernels shaved off (you will need 4 in total for the recipe)
- 1 medium potato, peeled and roughly chopped
- 1/2 glass white wine
- 500ml vegetable stock
- 100ml oat milk, or dairy-free milk of choice
- Salt and pepper
- 1/2 red pepper, finely diced
- 1 cob of corn, shaved off
- 1 red chilli, finely chopped (optional)”
- Handful of parsley
– Sweat the onion in the oil until soft but not browned. Add the garlic and cook until fragrant.
– Stir in the fresh corn and thyme and continue to sizzle until it starts to look a little toasty and golden
– Add the potato
– Splash in the wine and scrape any residue off the bottom of the pan, reduce to almost nothing
– Pour in the stock and oat milk and simmer for about 15-20 minutes until the potato is well cooked.
– Blitz to a smooth soup
– Meanwhile, gently fry the pepper, extra corn and chilli (if using) in a splash of oil until sweet and slightly caramelised.
– Stir some through the soup, then use the rest as a topping with some parsley