Name: Sweetcorn chowder with smoked paprika butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 leeks cut into rings; 3/4 tsp fresh thyme; 1 bay leaves; 30 g butter; 2 celery stalks sliced; 2 potatoes medium, peeled and cubed; 500 ml stock vegetable; 4 sweetcorn off the cob; 300 ml milk; 20 g fresh coriander to garnish; 1 tsp garam marsala; 2 garlic cloves, minced; 100 g butter; 1/2 tsp paprika smoked

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Ingredients (14)

2	leeks — cut into rings
3/4 tsp	fresh thyme
1	bay leaves
30 g	butter
2	celery stalks — sliced
2	potatoes — medium, peeled and cubed
500 ml	stock — vegetable
4	sweetcorn — off the cob
300 ml	milk
20 g	fresh coriander — to garnish

For the spiced butter:

1 tsp	garam marsala
2	garlic — cloves, minced
100 g	butter
1/2 tsp	paprika — smoked

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Method:

Gently sauté the leek in a large saucepan along with the thyme,
bay leaves, olive oil and butter. Once soft and slightly translucent,
add the celery, potato and stock.
Cook for about 10 minutes, until
the potato is almost totally tender. It is important not to over-cook
the potato, to ensure a nice, firmish texture in the finished soup.
Remove
the bay leaves and add the corn to the soup.
Transfer about a half of
the soup into another pan and blitz until completely smooth.
Return the
blended mixture to the main pot and add the milk.
Simmer for two to
three minutes, taste, season with salt, and remove from the heat.
For
the spiced butter, grind the cumin and coriander with a pestle and
mortar, place in a dry frying pan, heat up and after about 30 seconds,
when you can smell the aroma of the spices, add the butter, paprika,
salt and white pepper.
Stir to combine, and take off the heat as soon as
the butter has melted.
To serve, ladle the soup into four bowls, drizzle each with spiced butter and top with the fresh coriander leaves.