Recipe | Sunshine in a Bowl | Sweetcorn Chowder
The story on everyones mouth? The weather of course. Now us British like to grumble about the weather as much as the next person but alas this summer we really have a lot to moan about, whether in London or in Oslo. To put it simply, rain, rain, rain and not much else. We have had a case of the April showers for months now, with a glitter of sunshine just out of reach as out of the blue (literally in this sense) our old friend comes out to soak us to the skin. This week I found a little anecdote (I will not pretend that a simple recipe will disperse the weather blues), as when the weather is less than dandy it’s a little luxury to stay inside in the warmth with a hot bowl of comfort. This bowl of comfort is bright, cheerful with a little kick of spice, just what I needed!
The basis of this recipe comes from the Gluten Free Goddess‘ website, a gem found in amongst my Pinterest feed.. As soon as coconut milk and spicy flavours mix in a recipe, I am sold and all this recipe needed was a few tweaks to take it from a carnivourous dish to vegan heaven.
Makes enough for four large bowls or 6 small bowls
1 tablespoon coconut oil
1 teaspoon cumin
1/2 to 1 teaspoon chilli powder
4-5 cloves fresh garlic, chopped
1 medium onion, diced
2 small cans of corn/ 250g (roasted or not) or 3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 x 500g can of chopped tomatoes (I used a version with added chilli)
1 cup chopped fresh tomatoes
1 chopped green chilli or more if you like it spicy – 1 for mild, 1 1/2 for medium and 2 for hot
1 x 400ml can coconut milk
Sea salt and ground pepper, to taste
A drizzle of agave, to taste
(Optional) A few tablespoons of hot water/vegetable broth
3 tablespoons fresh chopped coriander
Fresh lime juice from 2 juicy limes
Prep – I highly recommend cutting all vegetables before starting to cook as this is a recipe where ingredients are added in quick succession. You don’t want to be caught out cutting up your sweet potato while onions are burning on the stove, and yes I am speaking from experience!
1. Heat oil in pan and add spices (cumin & chilli) until fragrant. About two minutes. Be careful not to burn.
2. Add the chopped onion and garlic. Cook while occasionally stirring for five minutes. If the garlic and onion start to burn or stick add a little hot water or stock broth to free it up and this will help soften the onions.
3. Add the corn, sweet potato, chopped tomatoes, fresh tomatoes, and green chiles. Lower heat to simmer and cover (it will splash!). Leave for for about 20 minutes until the sweet potato is soft when stabbed with a knife but isn’t mushy Stir occasionally.
4. Add the coconut milk and season with salt, pepper and agave to taste. Cook for a few more minutes on a low heat.
5. Serve up your chowder topped with a sprinkling of coriander and a squeeze of fresh lime.
All Images – © Rebecca Hawkes 2012