Fresh, golden sweetcorn is now arriving on the shelves of our supermarkets and market stalls. This is normally the time of year when I make a pot of sweetcorn soup, or chowder as it is traditionally known. This week’s creation is shown in the photo above, garnished with a sprinkling of cayenne pepper and some snipped scallions from the garden.
We are so used to having sweetcorn processed and ready-prepared for us, whether in tins, freezer packs or in cellophaned trays, that it can seem a bit strange at first to see them in natural form.
However, preparation isn’t difficult – I pull back the outer leaves to reveal the plump golden corn on the cob. Gathering the peeled-back leaves with my fist to form a grip, I stand the ear of corn in a flat-bottomed dish, and cut down the side with a sharp knife. Moving around the cob, all the corn then gathers in the bottom of the bowl.
And don’t discard those trimmed stalks just yet – snap one up to put into the chowder as it cooks, and it will add extra corn flavour (just remember to remove it before wading in with your blender, however).
One of the special pleasures about using fresh corn in this way is that one can appreciate why it is called sweet corn – taste a spoonful of this chowder and you may well wonder whether sugar has been added. However, there is no artificial sweetener involved – the pleasant taste is genuinely coming from the natural sweetness of the fresh corn.
Servings
For me, this made 2 adult portions with some leftovers for a lunch serving the next day.
Timings
10 mins to prepare, 20 mins to cook on the hob.
You Will Need
- 1 clove garlic, crushed
- 1 large onion
- 2 – 3 celery sticks
- 1 red pepper
- 3 ears of fresh sweetcorn
- 400ml vegetable stock
- a few sprigs of fresh thyme
- salt and pepper
- a dash of milk
- 3 scallions
- 1 tsp cayenne pepper
Method
- Drizzle some oil in the bottom of a large saucepan and place over a medium heat on the hob. Add in the crushed garlic.
- Roughly chop the onion, celery and pepper, and add to the pan. Put the lid on the pan and let it all cook for 5 mins, while the veg sizzles and softens.
- Meanwhile, peel back the outer leaves of one ear of corn and gather it as a grip with your fist. Stand the cob up in a flat-bottomed bowl and cut down through the corn with a sharp knife, moving around the cob so that all the kernels fall and collect in the bowl. Repeat with the other two ears of corn.
- Lift the lid of the pan and add in the corn. Give it a good stir, then pour in the veg stock.
- Bring to the boil, then reduce to a simmer for 20 mins or so. Tear in the thyme leaves and add a few twists of salt and pepper.
- If you wish, snap one of the trimmed corn stalks in two and drop it into the pan – this will help add extra corn flavour as the chowder cooks.
- After 20 mins, remove the corn stalks and add a splash of milk.
- Blitz the soup with a handheld blender so that it takes on a thick and creamy texture, but with some of the corn kernels still clearly visible.
- Ladle into 2 bowls, topping it off with a sprinkling of cayenne pepper and chopped scallions.
- Serve on its own or with some fresh, crispy bread.
Customise It!
A couple of spuds will help bulk out the texture of the chowder if you wish. I have kept the dish vegetarian, but if you don’t mind your meat, then some finely chopped strips of salty bacon will also go down well as a garnish.
When it comes to pairing a fave musical track with Golden Corn Chowder, I am rather spoilt for choice. David Bowie’s Golden Years? The Stone Roses with Fool’s Gold? Maybe The Black Keys with Gold on the Ceiling? All would be excellent choices, as is this: Anymore by Alison Goldfrapp.
A Different Kitchen 