Label
All
0
Clear all filters

Sweetcorn Chowder

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean

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

  1. 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.
  2. 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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title