Roast corn chowder recipe
Rich, creamy, smoky and filling, this vegetarian chowder is full of flavour and will keep you satisfied for hours. The spiced maple corn isn’t a necessity, but it’s really tasty to scatter over the top, providing you’ve not eaten it all before serving… it’s very hard to resist!
Tip: if you can't get fresh cobs of corn, two cobs is equivalent to around 200g/7oz of tinned kernels.
Ingredients
- 2 cobs of corn
- 1 glug of olive oil
- 50 g butter
- 1 stick celery, thinly sliced
- 1 medium leek, washed and thinly sliced
- 1 tsp sweet smoked paprika
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp plain flour
- 750 ml milk
- 1 medium potato, peeled and diced into 1–2cm (0.5inch) cubes
- 1 pinch dried chilli flakes
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp roughly chopped parsley
- 1 squeeze of lemon juice
- 1 pinch each of flaked sea salt and freshly ground black pepper
- 2 cobs of corn
- 1 glug of olive oil
- 1.8 oz butter
- 1 stick celery, thinly sliced
- 1 medium leek, washed and thinly sliced
- 1 tsp sweet smoked paprika
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp plain flour
- 26.4 fl oz milk
- 1 medium potato, peeled and diced into 1–2cm (0.5inch) cubes
- 1 pinch dried chilli flakes
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp roughly chopped parsley
- 1 squeeze of lemon juice
- 1 pinch each of flaked sea salt and freshly ground black pepper
- 2 cobs of corn
- 1 glug of olive oil
- 1.8 oz butter
- 1 stick celery, thinly sliced
- 1 medium leek, washed and thinly sliced
- 1 tsp sweet smoked paprika
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp plain flour
- 3.2 cups milk
- 1 medium potato, peeled and diced into 1–2cm (0.5inch) cubes
- 1 pinch dried chilli flakes
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp roughly chopped parsley
- 1 squeeze of lemon juice
- 1 pinch each of flaked sea salt and freshly ground black pepper
Details
- Cuisine: American
- Recipe Type: Chowder
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Heat the oven to 200°C/400°F/gas mark 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 slice off the corn kernels with a sharp knife.
- Melt three-quarters of the butter in a saucepan and add the celery, leek, smoked paprika, thyme and bay leaf. Gently cook for about 10 minutes until the celery is tender.
- Stir in the flour, cook for about 30 seconds before adding the milk, potato and three-quarters of the roasted corn. Bring to a gentle simmer and cook for 10 minutes until the potato is tender but still just holding its shape.
- Meanwhile, heat a small frying pan with the remaining butter.
- Add the reserved corn, chilli flakes and maple syrup. Cook for about 1 minute or so to coat the corn in the bubbling, sticky syrup, then remove from the heat. Tip onto a parchment-lined tray and leave to cool.
- Remove the bay leaf and thyme stalk from the chowder, then stir in the mustard, parsley, squeeze of lemon, salt and pepper. Taste for seasoning, then serve the chowder with some spiced maple corn scattered on top.
This recipe is from The Flexible Vegetarian by Jo Pratt. Published by Frances Lincoln, £20.
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Slow-cooked chicken with a crisp corn crust
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