Recipe Notes | Smokey Sweetcorn Chowder


Colder weather is now upon us and all we keeping dreaming about is warm, comforting bowls of goodness at the end of the day.

Recipe Notes | Smokey Sweetcorn Chowder - Humphrey Munson Blog


2 tbsp of sunflower oil 5 spring onions, roughly chopped 1 red pepper, finely sliced 1 celery stick, chopped 1 teaspoon of chilli flakes 4 fresh corn on the cobs 3-4 teaspoons of steak seasoning (we use this imported Jacobsen one) 800ml of coconut milk 1 rounded teaspoon of smoked paprika 2 spring onions, thinly sliced for garnish A Handful of fresh coriander leaves, finely chopped 1 lime, quartered, to garnish


1. Pre-heat the oven to 180°c fan.

2. Using a sharp knife, slice the corn off the cob and spread it over a baking tray. Drizzle with a little sunflower oil and then sprinkle over the seasoning mix. Roast in the oven for 15-20 minutes until some of the corn has gone slightly blackened at the edges. It will smell amazing.

3. While the corn is roasting, add a tbsp of sunflower oil to a pan and then fry off the spring onion, red pepper and celery over a gentle heat. Once the veggies have softened add the paprika and chilli flakes (if you don’t like soups with a kick leave this out). Stir well and then add the coconut milk. You could use a combination of coconut cream and vegetable stock if you prefer. Stir well and let it simmer away for 10 minutes.

4. Once the corn is nicely roasted, add all but a 1/4 of the corn to the soup and season with salt and pepper to taste. Blitz with a hand blender to create the chowder and then add the whole sweetcorn pieces leftover on the tray at the end. Garnish with fresh spring onions, coriander and lime.

Recipe Notes | Smokey Sweetcorn Chowder - Humphrey Munson Blog

The beautiful bowl and plate used in these images are from the Burleigh X Ralph Lauren collaboration which can be viewed in full here.

Images: HM

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