Creamy BBQ Sweetcorn Chowder

This deliciously creamy soup has a hearty smoky flavour to it. The roasted kernels add a crunchy twist.

25 mins

Serves 4

You will need

onion, finely chopped

400g frozen sweetcorn (put aside 4 tablespoons of kernels to roast for the topping)

350g new potatoes, peeled and diced

2 tbsp olive oil (1 tbsp to roast the corn kernels)

1 vegetable stock cube

4 heaped teaspoons of Herby Hog BBQ Pork flavoured seasoning

600ml water

400ml coconut milk

Preparation

  1. In a large heavy based pan, sauté the onions in 1 tablespoon of the olive oil until soft.
  2. While the onion is softening, put 4 tablespoons of the corn kernels into a bowl and drizzle over the remaining oil and 1 heaped teaspoon of the seasoning. Mix well.  Spread the seasoned and oiled kernels onto baking tray and bake in the oven at 190°C/375°F for 15 minutes or until they have taken on a medium brown colour.
  3. To the sauteed onion add the corn, potatoes, water, seasoning and water and stir well.  Simmer on a medium heat for 10 minutes until the potatoes have softened.
  4. Add the coconut milk and simmer on a low heat for a further 5 minutes.
  5. Take the pan off the heat. Using a stick blender, blitz until thick and smooth
  6. To serve, sprinkle with the roasted BBQ seasoned corn kernels.
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