Name: Roast corn chowder with spiced maple corn
Prep time: 1 h
Total time: 1 h
Yield: Serves 4
Ingredients: 1 sprig thyme; flaked sea salt and freshly ground black pepper; 1 bay leaf; 2 cobs of corn; 1 tbsp plain (all purpose) flour; pinch dried chilli flakes; 1 stick celery, thinly sliced; 50 g/1¾ oz butter; 1 tbsp roughly chopped parsley; 1 medium potato, peeled and diced into 1–2cm cubes; 750 ml/26 fl oz/3 cups milk; 1 medium leek, washed and thinly sliced; 1 heaped tsp Dijon mustard; 1 tsp sweet smoked paprika; olive oil; 2 tsp maple syrup; squeeze of lemon juice

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

Rich, creamy, smoky and filling. This is my version of a vegetarian chowder that’s full of flavour and will keep you satisfied for hours. The spiced maple corn isn’t a necessity, but it’s a really tasty ‘crouton’ to scatter over the top, providing you’ve not eaten it all before serving… it’s very hard to resist!

Ingredients

2 cobs of corn
olive oil
50 g/1¾ oz butter

Method

Heat the oven to 200°C/400°F/gas 6. Put the corn in a roasting tray and lightly rub all over with olive oil. Season with salt and pepper, then put in the oven for 30 minutes, turning occasionally until tender and becoming nicely golden. When cooked, leave until cool enough to handle, then

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Roast corn chowder with spiced maple corn

Ingredients

Method

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