Name: Sweetcorn Chowder
Yield: Serves 4
Cuisine: American
Ingredients: 3 corn cobs; 3 garlic cloves, finely chopped; 1 small leek, finely chopped; 2 celery stalks, diced, (reserving any leaves); 3 tbsp vegetable oil; 1 large chilli, seeded and finely chopped; handful of thyme leaves, chopped; 1 large onion, finely chopped; single cream (optional); 2 tsp sugar; 1 litre (1¾ pints) vegetable stock; 200 g (7 oz) peeled and seeded butternut squash, diced; 150 g (5½ oz) Jerusalem artichokes, diced; small handful of coriander leaves, chopped; juice of ½ lime; salt and black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This tasty soup can be varied hugely according to what vegetables are available – for example, use potatoes, turnips or parsnips instead of artichokes, and/or sweet potatoes instead of squash.

Ingredients

3 corn cobs
3 tbsp vegetable oil
1 large chilli, seeded and finely chopped

Method

Brush the corn cobs with a little of the vegetable oil and colour them in a hot, dry frying pan for 5–6 minutes, until nicely browned all over.
When the cobs are cool enough to handle, stand each one on its end on a chopping board (or in a large bowl steadied on a damp cloth to catch all the kernels) and remove the kernels by cutting down all around the edge of th

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Sweetcorn Chowder

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