I love this soup, with all its yummy creamy, cosy and comforting flavours; and although I consider it a late summer thing, that is only because right now I get to do that weirdly joyful thing of cutting the corn off fresh cobs, but given that we more often than not buy our sweetcorn frozen or in a tin it pretty much gets made once a week around here.
This soup is like the superhero of soups. It works just as it is for just-turned-two and five-and-fussy, with a few added bits it is my complete go-to meal and it can even get dressed up for a dinner party (or must-eat-meat husband) with the addition of some spicy prawns or scallops. How good is that?
Okay, so the ingredients: as ever the actual bits I use here are not expensive items, so I opt for organic and while I will happily wax lyrical about all the vegetables in here I would rather spend a little time on the coconut milk. Yes, I buy organic, but also I really recommend you check out the number of ingredients used, because surely it should be about three – what with the coconut itself, some water, and something to stop it becoming yuk. You with me on that? So how come some of them have seven? What did they even find to put in there? (also, don’t buy light, all they do is dilute it and charge the same, but you know that)
Anyway, here it is, my late summer corn chowder…
- 1 litre of vegetable stock
- 1 can of coconut milk
- a stick of celery
- 3 cloves of garlic
- a pretty big hunk of ginger (mine was about 30g peeled weight)
- 4 cobs of corn
- 2 medium carrots
- for the topping
- 1 tsp (5ml) oil
- a pinch of chilli flakes
- ½ red pepper
- a handful of corn
- a handful of kale
- Firstly get your stock and coconut milk into a big pan and start heating through. Cut of the kernels of three of the cobs and dice the carrot and celery to the same size as the kernels. Add all of this into the pan.
- Peel and chop the garlic and ginger and add them in then allow the soup to simmer for 15 minutes. Then it is up to you how much you blend it, for a less chowder-type thing blend as smooth as you like, or just a little to get a lovely rich creamy chunky soup. Then I scrap in the rest of the sweetcorn kernels, reserving a handful for the topping.
- Dice the pepper to the same size as the corn, and heat the oil over a medium in a little frying pan, adding in the chilli flakes if you like them. Then saute the vegetables for 5-10 minutes, stirring every so often and throwing in the kale for the last couple of minutes.
- Serve a big bowl of soup topped with the peppers and sweetcorn and maybe a little avocado on sourdough on the side? Perfect!