Name: Popcorn Chowder with Achiote
Cuisine: American
Ingredients: Handful of cilantro leaves, to garnish; A little corn oil; ¾ inch [2 cm] achiote paste (available from Mexican websites); Corn or vegetable oil; 1 to 2 whole chipotle chilies in adobo sauce (depending on your heat tolerance), finely diced; 2 fresh corn cobs; 3 Tbsp cornmeal or masa harina (NOT cornstarch); 1 garlic clove, minced; 4 little pumpkins, the size of bowls; 1 small onion, diced; Scant 1 pt [450 ml] hot vegetable stock; 1 tsp sweet smoked paprika, plus extra to garnish; 1¼ cups [300 ml] soy cream; Sea salt; ½ cup [100 g] popping corn

Preparation info

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

I developed this chunky fresh soup for another Bestival menu. People from all over Britain go to this music festival, but pass rapidly through the picture-perfect countryside, which is a shame because the Isle of Wight has some of the best ingredients in Britain. With this recipe I was attempting to bring the Isle of Wight back into the festival by using local seasonal ingredients. I got this corn from farmer Ben Brown from Arreton, just a mile down the road from the festival. The corn was