Sweetcorn Chowder

Sweetcorn Chowder with Smoked Paprika and Cayenne

This Sweetcorn Chowder is a hearty, vegetarian soup. It includes potatoes, which give it a thick, rib-sticking quality, which makes it perfect as a warming lunch on a cold winter’s day. To balance the sweetness of the sweetcorn, I have added smoked paprika which adds a smoky warmth and depth of flavour and also a touch of cayenne to give a bit more heat. Without these spices, and also the sour cream and chives which are added when it is served, I think this soup would be a bit too sweet and lacking in any complexity of flavour. My inspiration for the smoked paprika was my memory of the delicious, smoky corn cobs that we cook at our summer barbecues. I think that smokiness is a great flavour companion to sweetcorn.

Sweet, sweetcorn

My parents were very keen vegetable growers. They both loved to eat and to cook and they loved to produce home-grown vegetables to feed their family. Some vegetables, such as runner beans or onions, were good but not hugely better in taste to shop-bought versions. However, others such as new potatoes, peas, tomatoes and sweetcorn were so mind-blowingly different that it was almost like eating totally different vegetables.

Home-grown sweetcorn was one of my childhood favourites – young and eaten within hours of being picked so the natural sugars had not converted to starch – it was bursting with sweetness. This was in the 1970s and 1980s when supermarket veggies were not quite as good as they are now. Nowadays, the varieties of sweetcorn that are sold in shops are “supersweet”. The sweetness is good – no one wants un-sweetcorn – but it needs to be balanced. If you are cooking up a few sweetcorn cobs, here are some ideas to bring out the flavour.

  • Spice – As with this Sweetcorn Chowder recipe, adding some spice tempers the sweetness. Anything that adds a bit of warmth, such as paprika, is good.
  • Chilli – Adding a hit of chilli heat – either dried or fresh – is a great way to bring out the flavour of sweetcorn. Go as hot as you like.
  • Herbs – Adding a bit of herby greeness also balances sweetcorn’s sweeness. Coriander (cilantro), parsley or chives are good flavour partners. You need something with a bit of a punch.
  • Smoke – As with this recipe, sweetcorn loves a bit of smoke. Put it on the barbecue or grill it in the oven to give it that delicious smoky roasted flavour. Or you can cheat and add smoked paprika as I have done in this recipe.
  • Sour – Clearly, sour balances sweet! Add a squeeze of lemon, or even better lime, to make your sweetcorn’s flavour sing.
  • Fat – Not a healthy option but, as with many things, a big knob of butter will make it taste so much better.
  • Salt – A sprinkling of salt will bring out that delicious sweet flavour.

Other home-made soup recipes

I have lots of easy, vegetable soup recipes. If you like this Sweetcorn Chowder, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup or Jerusalem Artichoke Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato Soup, Celeriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

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Sweetcorn Chowder

Sweetcorn Chowder

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This easy Sweetcorn Chowder is a hearty vegetarian soup.  The sweetness of the corn is balanced by smoked paprika and cayenne.  Serve with sour cream and chopped chives for extra flavour.


Scale

Ingredients

  • 1 onion
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic
  • 2 teaspoons of smoked paprika
  • Half a teaspoon of cayenne pepper
  • 3 medium-sized potatoes
  • 4 sweetcorn cobs
  • 700 ml vegetable stock
  • A little milk or water
  • Salt and pepper
  • Sour cream and chives to serve

Sweetcorn Chowder

 


Instructions

  1. Peel and roughly chop the onion.
  2. Heat the oil in a heavy-based pan and add the chopped onion.   Cook gently over a low heat for around 10 minutes until it is soft and golden.
  3. Peel and crush the garlic cloves and add them to the pan together with the smoked paprika and cayenne pepper.  Cook for two minutes.
  4. Peel and roughly chop the potatoes.
  5. Using a sharp knife, remove the corn kernels from the cobs. 
  6. Add the chopped potatoes and corn kernels to the pan.
  7. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 20 minutes.
  8. Blend the soup in a food processor or by using a hand blender.
  9. At this stage you can add a little milk or water to thin the soup to your desired consistency.  I tend to keep it quite thick and hearty.
  10. Season with salt and pepper.
  11. When you serve the soup you can add a teaspoon of sour cream and some chopped chives to each bowl.

Sweetcorn Chowder

 

 


Keywords: sweetcorn, chowder, soup,

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday  and  Mollie at Frugal Hausfrau.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Spiced Sweet Potato Soup

Spiced Sweet Potato Soup – easy vegetable soup with a flavour of Morocco

This Spiced Sweet Potato Soup brings together my love of home-made vegetable soup with my love of Moroccan food. It is not a Moroccan recipe but uses spices used in North African stews or tagines. One of the reasons that I particularly like Morocan food is the combination of savoury and sweet ingredients (think Lamb Tagine with Apricots) and its gentle use of spice.

This very simple soup has all these elements. The sweetness of the sweet potatoes provides the perfect vehicle for the spices. Cumin, cinnamon and turmeric provide an exotic and warming note. If you want your soup to have a bit more heat, you can add some cayenne to the mix. I generally add half a teaspoon but you can either leave it out altogether or add more (although I wouldn’t go over one teaspoon) to give the soup a bit more heat. If you don’t have any sweet potatoes to hand, you can use butternut squash or pumpkin as alternatives.

Although I make this soup all year around, I particularly like to make it in January and February. Where I live, these are generally cold, rainy months. A bowl of tasty, healthy soup, sweet and savoury flavoured with gently spices is just what I crave. Not only does this soup taste good, it also looks cheerful with its rich orange colour. I eat it during the cold, English winter and dream of  Marrakech.

Other home-made soup recipes

I have lots of easy, vegetable soup recipes. If you like this Spiced Sweet Potato Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup or Jerusalem Artichoke Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple Soup, Celeriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Dukkah – an easy and versatile ingredient

I sprinkle a bit of home-made dukkah on the top of this soup. If you would like to make your own version of this versatile nut and spice mix, have a look at my easy dukkah recipe. It think it looks good as decoration on top of my soup but it also adds an extra punch of spicy flavour and fantastic crunchy texture. Dukkah is a traditional North African nutty roasted spice mix which can be used to add flavour and texture to all kinds of dishes. You can buy it ready-made but truly it is far better when you make it at home and it is extremely easy to make. If you are interested in making your own

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Spiced Sweet Potato Soup

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Spiced Sweet Potato Soup

Spiced Sweet Potato Soup

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 17
  • Total Time: 32 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This quick and easy Spiced Sweet Potato Soup is filled with Moroccan flavours.  Its rich, orange colour and savoury taste will warm you up on a cold winter’s day.


Scale

Ingredients

  • 25 g butter or 1 tablespoon of vegetable oil
  • 1 large onion
  • 4 sweet potatoes
  • Salt and pepper
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground turmeric
  • Half a teaspoon of cayenne (optional)
  • 500 ml of vegetable stock
  • A little yogurt and dukkah to decorate (optional)

Spiced Sweet Potato Soup


Instructions

  1. Peel and roughly chop the onions.

  2. Peel and roughly chop the sweet potatoes.

  3. Heat the butter or oil in a heavy-based pan and add the chopped vegetables.  Season with salt and pepper.

  4. Cook gently over a low heat for around 15 minutes until the vegetables are starting to caramelise.  

  5. Add the cumin, cinnamon, turmeric to the vegetables.  If you want the soup to have a bit of chilli heat, you can also add the cayenne at this point.  Cook for a further two minutes.  
  6. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 15 minutes.

  7. Blend the soup in a food processor or by using a hand blender. 

  8. The soup will be quite thick.  You can add a little additional water to thin it to your desired consistency. 

  9. When you are ready to serve the soup, reheat it gently and pour into individual bowls.  If you wish, you can decorate each bowl with a swirl of plain yogurt and a sprinkle of dukkah.

Spiced Sweet Potato Soup


Notes

This soup is vegetarian but can easily made vegan by using vegetable oil instead of butter and omitting the yogurt.

If you do not have any sweet potatoes, you can use butternut squash or pumpkin to make this soup.

Keywords: soup, sweet potatoes, spices, Moroccan, vegetarian

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday 

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Jerusalem Artichoke Soup

Easy and healthy vegetarian Jerusalem Artichoke soup

This Jerusalem Artichoke soup is extremely easy to make and showcases the delicious, nutty flavour of this much underused vegetable. In addition to the artichokes, it uses onions to add an additional depth of flavour and potatoes to thicken up the texture and, apart from some vegetable stock, that is it!

Why make your own soup?

I am a great fan of home-made vegetarian soups and make them all the year around. However, I think in winter, particularly after the excesses of Christmas and New Year, they are exactly what I want to cook and eat. They are very easy to make, requiring little or no culinary expertise, taste delicious and are a brilliant way to increase your intake of vegetables. There are lots of reasons why it is worth making your own soup rather than using ready-made soup from a packet.

  • It is very easy to make your own soup. You can also make it in advance and re-heat when you wish to eat it. It will keep for several days in the refrigerator and can be frozen for up to a year.
  • They are delicious and you can use vegetables or combinations of vegetables that you particularly like. Once you know the basic soup-making techniques you can use these to make all kinds of vegetable soup. Personally, I like to showcase one or two vegetables in each soup recipe, with one or two additional flavours, but you can let your imagination go with possible combinations according to your taste. In addition to Jerusalem Artichokes, I think that the following vegetables are really good soup ingredients: onions, leeks, potatoes, sweet potatoes, squash, beetroot, tomatoes, mushrooms, asparagus, peas and spinach. I am not overly keen on brassica-based soup (cauliflower, broccoli etc) but that is just a matter of personal taste!
  • They will contain lots of nutrients from the vegetables that go into them and also include a lot of vegetable fibre which is great for your digestion. You can control you can control the amount of salt and fat included which means that generally they are healthier that shop-bought equivalents.

Lots of lovely soup!

As you might expect, I have a lot of soup recipes! All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Curried Parsnip and Apple Soup, Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Easy Jerusalem Artichoke Soup recipe

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Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 8 1x
  • Category: Soup
  • Cuisine: English

Description

This quick and easy vegetarian Jerusalem Artichoke Soup showcases the delicious nutty flavour of this under-used vegetable.


Scale

Ingredients

  • 50 g butter or 2 tablespoons vegetable oil
  • 1 large onion
  • 1 kilo jerusalem artichokes
  • Salt and pepper
  • 2 large potatoes (around 350 g)
  • 1 litre of vegetable stock

Jerusalem Artichokes


Instructions

  1. Heat the butter or oil in a large saucepan or casserole.
  2. Peel and roughly chop the onion and the jerusalem artichokes and add to the pan.  Season the vegetables with salt and pepper and fry them very gently for around 15 minutes until the onions are translucent and the artichoke pieces are beginning to soften.
  3. Peel and chop the potatoes and add to the pan with the onion and artichoke pieces.
  4. Add the vegetable stock and simmer for 20 minutes.
  5. Remove from the heat and allow to cool slightly. Blend the soup until smooth in a food processor or with a hand-held blender.
  6. If the soup is too thick, you can add a little water to thin it to the desired consistency. 

Jerusalem Artichoke Soup


Notes

You can make this soup vegan by just using vegetable oil. 

Keywords: soup, jerusalem artichokes, vegetarian, vegan

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Curried Parsnip Soup

Curried Parsnip and Apple Soup

A vegan soup which combines parsnips with a mild curry flavour and apple for a hint of sweetness

Fennel Soup - vegan or vegetarian

Fennel Soup

Easy vegetarian soup highlighting the aniseed taste of fresh fennel

Mushroom and Chestnut Soup

Mushroom and Chestnut Soup

Easy vegetarian soup combining mushrooms and sweet chestnuts

Pumpkin and Sweetcorn Soup

Pumpkin and Sweetcorn Soup

Delicious winter soup

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Curried Parsnip Soup

Curried Parsnip Soup with Apple

This vegetarian Curried Parsnip Soup with Apple may be the perfect winter soup. The sweetness of the apple boosts the flavour of the parsnips. The gentle spice from the curry powder adds interest to the soup and enhances its warming qualities. Perfect for a cold winter’s day!

This soup is based on an old curry sauce recipe that I inherited from my mother. The recipe is a 1970s version of curry sauce – nothing fancy or sophisticated – and is very simple with medium curry powder, onion, apple and garlic being the primary ingredients. I use the sauce recipe for making my traditional Boxing Day turkey curry and, while I was doing that this year, I wondered whether it could be adapted to make a soup.

Parsnips love a bit of curry flavouring so I decided to use them as the main ingredient. I also added a potato to tone down the parsnip flavour just a bit and to thicken up the soup. I think the flavour is just right – not too parsnippy and not too spicy. My initial taste trials, so far limited to my teenage children, have been very positive. In fact, this soup has been described as “banging” which clearly is an accolade to which I aspire in all my recipes.

Curried Parsnip Soup

Super soup – the perfect weekday lunch

As with all vegetable soups, this recipe can be made in advance and re-heated when required. It can also be frozen and defrosted when needed. I generally make a big batch of soup and then freeze it in individual portions. I can then defrost a portion for my lunch or for my children’s lunchboxes. This works well as long as you make sure that the labels on the portions are legible. I have notoriously bad handwriting – my excuse being that I spend most of my time using a keyboard – and sometimes even I cannot read what I have written. This means that I may sometimes be expecting parsnip soup for my lunch but end up with potato and leek as they are a similar colour!

For me, home-made soup is the perfect lunch as it can be made in advance, is tasty and healthy and is just that bit more fortifying than a sandwich. It also fills you up – there is a lot of fibre in those veggies – so it reduces those mid-afternoon snack cravings. My working life is split between home-working and office working. If it is a day when I am office-based, I heat the soup before I leave for work and take it with me in a thermos. All I need is a roll or a slice of bread – and maybe a bit of fruit for afters – and that is lunch sorted.

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Other home-made soup recipes

I have lots of easy, vegetable soup recipes. If you like this Curried Parsnip Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Curried Parsnip Soup

Curried Parsnip Soup with Apple

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Curried Parsnip Soup

Curried Parsnip Soup

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 17
  • Total Time: 32 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This Curried Parsnip Soup is mildly spicy and sweetened with apple.  Healthy, easy to make, warming and delicious, it is the perfect winter soup.


Scale

Ingredients

  • 1 tablespoon of vegetable oil
  • 1 large onion
  • 3 parsnips
  • Salt and pepper
  • 1 clove of garlic
  • 1 sweet eating apple
  • 1 large potato
  • 2 teaspoons of medium curry powder
  • 500 ml vegetable stock
  • Plain vegan yogurt and turmeric (optional)

Curried Parsnip Soup


Instructions

  1. Peel and roughly chop the onions.
  2. Peel and roughly chop the parsnips.
  3. Heat the oil in a heavy-based pan and add the chopped vegetables.  Season with salt and pepper.
  4. Cook gently over a low heat for around 15 minutes until the vegetables are starting to caramelise. 
  5. Crush the garlic clove.  Peel, core and roughly chop the apple.  Peel and roughly chop the potato.  Add the garlic, apple and potato to the pan.
  6. Stir in the curry powder and cook for two minutes.
  7. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 15 minutes.
  8. Blend the soup in a food processor or by using a hand blender.
  9. The soup will be quite thick.  You can add a little additional water to thin it to your desired consistency.
  10. When you are ready to serve the soup, reheat it gently and pour into individual bowls.  If you wish, you can decorate each bowl with a swirl of plain vegan yogurt and a sprinkle of ground turmeric.

Curried Parsnip Soup


Notes

This soup is vegan.  If you are not a vegan, you can substitute butter for the vegetable oil and use non-vegan yogurt.

Keywords: parsnip, apple, curried, soup, vegetarian

This recipe has been shared on #CookBlogShare with Peachick Bakery and #FiestaFriday with Fiesta Friday and Diann of Goats and Greens

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Easy Pumpkin Soup

Easy Pumpkin Soup with Sweetcorn and Thyme

This Easy Pumpkin Soup brings together the natural sweetness of pumpkins, squash or sweet potatoes with sweetcorn. I have flavoured it with fresh thyme, which combines well with all the main ingredients, and have resisted the urge to add chilli. When I first made it, I thought that maybe it would be too sweet and might a bit of chilli heat. However, I tasted it before I added any chilli and decided that it was pretty good as it was. It has a thick, rich sweetness – a culinary equivalent of being wrapped in a warm blanked – which I think is perfect in autumn when the days are getting colder.

Choose your squash!

This soup can be made either with pumpkins, when they are in season, but is just as good using other squashes (such as butternut squash) or with sweet potatoes. What you need is a main ingredient that has a natural, starchy sweetness which is enhanced by slow cooking. As you will see from the recipe, I also add a regular potato to the soup. I tend to do this with most of my soups as it adds a natural thickness and body to the soup.

How to separate corn kernels from the cob – a guide for the terrified..

I also use fresh sweetcorn in this soup. The first time I came across a recipe that involved taking the kernels off the corn cob I thought it would be hard to do. However, it is really straightforward if you stick to the following process. 1) Get a sharp knife 2) Cut off the thicker end of the cob so that you have a flat base 3) Stand the cob vertically on its flat base and cut downwards with your knife to separate the kernels from the cob 4) Work around the cob until all the kernels have been removed.

The wonderful world of home-made soups..

I think making soup is an absolute no-brainer. Not only is it tastier than anything you can buy in a store, you also know exactly what goes into it and can adjust it to suit your own tastes. Making soup is also really easy and you can make it in advance and keep in the fridge or freeze it. If you like this Easy Pumpkin Soup recipe, you might like some of my other soup recipes such as Mushroom and Chestnut Soup, Fennel Soup, Celeriac and Apple Soup, Beetroot Soup with Coconut or Butternut Squash and Peanut Butter Soup. All are vegetarian and most can easily be made vegan by swapping out butter for vegetable fat.

Easy Pumpkin Soup with Sweetcorn and Thyme

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Pumpkin and Sweetcorn Soup

Easy Pumpkin Soup with Sweetcorn and Thyme

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 pints of soup 1x
  • Category: Soup
  • Cuisine: English

Description

This Pumpkin Soup with Sweetcorn and Thyme is thick, savoury and warming – the culinary equivalent of a hug!


Scale

Ingredients

  • 2 onions
  • 1 small pumpkin or squash or 4 sweet potatoes
  • 1 large potato
  • 2 tablespoons of vegetable oil
  • 2 sweetcorn cobs
  • 2 garlic cloves, peeled and crushed
  • 1 teaspoon of paprika
  • 2 pints of vegetable stock
  • 1 large sprig of fresh thyme
  • Salt and pepper

Pumpkin and Sweetcorn Soup


Instructions

  1. Peel and roughly chop the onions.
  2. Peel and roughly chop the pumpkin, squash or sweet potatoes.
  3. Peel and roughly chop the potato.
  4. Heat the oil in a heavy-based pan and add the chopped vegetables.   Cook gently over a low heat for around 10 minutes until the vegetables are starting to caramelise.
  5. Using a sharp knife, remove the corn kernels from the cobs.  
  6. Add the corn kernels and the crushed garlic cloves to the pan together with the paprika.
  7. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 20 minutes.
  8. Separate the fresh thyme leaves from their stalk and add them to the soup.
  9. Blend the soup in a food processor or by using a hand blender.
  10. Season with salt and pepper.

Pumpkin and Sweetcorn Soup


Keywords: pumpkin, sweetcorn, soup

This recipe has been shared on #CookBlogShare at Lost in Food and on #Fiesta Friday at Fiesta Friday

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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