This is a fabulously warming soup for an autumn day. I’ve called it a chowder style soup because a traditional chowder has a creamy base, but I find that a bit too rich. I find the potato gives it a lovely creamy texture and so it doesn’t need the dairy element, but feel free to add milk or cream as you like. It would look lovely served with a swirl of cream on the top if you don’t want to add too much.
2 whole corn on the cob
1l vegetable stock
1/2 tsp each of fennel seeds, whole coriander seeds and black peppercorns
1 small onion, diced
1 garlic clove, chopped
1 small potato, peeled & diced
150ml milk or cream (optional)
Strip the kernels from the corn and set aside.
Place the cobs, whole spices and stock in a pan and bring to the boil. Simmer for 10 minutes then strain. Reserve the liquid, discard the rest.
Heat a glug of oil in a large pan and gently cook the onion. Add the garlic and cook for a further minute.
Add the potatoes, corn kernels and stock to the pan along with 1/2 tsp salt. Bring to a boil, then simmer until the potatoes are soft.
Blend and season to taste. Add the milk or cream if using.
Return to the pan and gently bring back to a simmer.
Serve with a sprinkle of chopped spring onion and a few chilli flakes for some heat.