This has become a firm favourite in our house. We actually got the recipe along with the corn in our seasonal veg box from OrganicLea. I’d really recommend signing up if you live in East London.

This corn chowder is so creamy and comforting and simple to make. This recipe makes 4-6 portions (depending on the size of your bowls!) and you can freeze any leftovers for mid-week lunches.

Serves 4-6

Cooking time: 30 mins (plus prep time)

Ingredients: 

Olive oil

1 white/brown onion diced

2 celery stalks diced

2 carrots diced

2 garlic cloves finely sliced

1 medium potato diced

350g corn kernels (we used 2-3 corn on the cobs)

465ml vegetable stock

1 tin of coconut milk

1 red chilli (you can adjust the amount to your taste, we like it with a kick)

½ a teaspoon ground turmeric

Season to taste

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot and celery for a few minutes until soft. 
2. Add the garlic, potato, corn, coconut milk, stock, chilli, turmeric, salt and pepper and stir well. 
3. Reduce the heat and simmer the soup for 20 minutes or until all the vegetables are soft. 
4. Transfer to a blender or use an immersion blender to roughly blitz the chowder but allow some chunks to remain. 
5. Check the seasoning and serve. We often dip chunky bread in but this isn’t mandatory.