Easy

Corn chilli chowder

Name: Corn chilli chowder soup recipe
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 100g pancetta, finely chopped; 1 onion, finely chopped; 5 garlic cloves, finely chopped; 1 small red chilli, finely chopped, plus extra to serve; 1 desiree potato, chopped; 4 corn cobs, kernels removed; 4 cups (1L) chicken stock; 100g sour cream, plus extra to serve; Basil leaves, to serve; Chopped chives, to serve; Lemon zest, to serve; Lemon juice, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 23, 2022

Creamy and comforting, yet surprisingly light, this corn chowder is loaded with layers of flavour – from the sweet corn to the salty pancetta and fresh lemon juice.

1/3 cup (80ml) extra virgin olive oil
100g pancetta, finely chopped
1 onion, finely chopped
5 garlic cloves, finely chopped
1 small red chilli, finely chopped, plus extra to serve
1 desiree potato, chopped
4 corn cobs, kernels removed
4 cups (1L) chicken stock
100g sour cream, plus extra to serve
Basil leaves, to serve
Chopped chives, to serve
Lemon zest, to serve
Lemon juice, to serve

Method

1.

Place oil in a large saucepan over medium heat. Add pancetta and cook, stirring, for 6-8 minutes until crispy. Using a slotted spoon, remove from pan. Add onion, garlic, chilli and potato to pan and cook, stirring, until onion is translucent. Return pancetta to pan, add corn and stir to combine. Add stock and bring to a simmer. Cook for 20 minutes or until potato is tender.
2.

Transfer two-thirds of the soup to a blender with the sour cream and whiz until smooth. Return to the saucepan with remaining unblended soup and stir to combine. Season to taste. Top with extra sour cream, basil, chives, lemon zest and juice and extra chilli, to serve.

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