Sweetcorn chowder with smoked paprika butter

Recipe from: 29 June 2011

Ingredients 16
Servings 1
Minutes 10 mins


Serving Change
  • 2
    leeks, cut into rings
  • 3/4
    fresh thyme leaves
  • 1
    bay leaf
  • 1
    olive oil
  • 30
  • 2
    celery sticks, cut into 1cm slices
  • 2
    medium waxy potatoes, peeled and cut into 1cm dice
  • 500
    good quality vegetable stock
  • 4
    fresh mielies, corn cut off
  • 300
  • 20
    fresh coriander leaves, very roughly chopped
  • For the spiced butter:
  • 1
    garam marsala
  • 2
    cloves garlic, minced
  • 100
  • 1/2
    smoked paprika


10 mins
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.

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