Sweetcorn chowder

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In the restaurant Sean’s Panaroma, Sean makes this soup with a super-intense prawn stock and serves it with velveted prawns, spicy Italian sausage & chilli oil. This version is great for Bondi students who may prefer it vegetarian & not so spicy!

Fresh from the garden: sweetcorn, basil, potatoes, spring onions
Recipe source: adapted from a recipe by Sean Moran in Let it Simmer
Serves: 4 or 24 tastes

Equipment:

  • Saucepans – 1 heavy based, 1 medium
  • Small frying pan
  • Mortar and pestle
  • Chopping board and knife
  • Wooden spoon
  • Measures: 1/2 cup, 1/3 cup, ½ teaspoon
  • Measuring jug
  • Garlic press, potato peeler
  • Salad spinner
  • Stick blender, ladle
  • Serving bowls

 

 

Ingredients:

  • ½ teaspoon cumin seeds
  • 2 large onions
  • 3 corn cobs
  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 100ml white wine or verjuice
  • 1.5lt vegetable stock or boiling water with 2 tablespoons bouillon paste
  • 5 garlic cloves
  • 1 large branch of basil
  • 2 waxy potatoes (about 120g each) ideally kipfler
  • 2 spring onions
  • Pinch of saffron threads or ground turmeric

What to do:

  1. Pour the stock into the smaller saucepan and heat to a simmer, or fill the kettle to the 1.5litre mark and set it to boil.
  2. In the small frying pan dry toast the cumin seeds over a low flame until fragrant, then grind with the mortar & pestle. Peel and finely chop the onions. Remove the ears and silk from the corn, then carefully slice the kernels off the cobs by standing on one end and cutting don each side of the cob.
  3. Heat olive oil in the heavy-based saucepan over gentle heat, add onion and stir occasionally until lightly coloured. Add the ground cumin and sauté for another few minutes until fragrant.
  4. Add most of the corn (saving a handful for later) and sauté briefly. Deglaze the pan with the wine or verjuice, then add stock or hot water and bouillon and bring to the boil.
  5. Meanwhile peel and crush the garlic cloves and add to the pot, then reduce heat and simmer for about 10 minutes.
  6. Meanwhile wash, spin dry and pick the basil leaves to yield about ½ cup loosely packed. Wash and peel the potatoes and cut into 1cm dice. Wash and trim the spring onions and slice thinly on the diagonal.
  7. When soup has finished simmering, add the basil to the pan, then using the stick blender blend to form a smooth soup.
  8. Add potato, saffron or turmeric and remaining corn and simmer over medium-high heat until the potato is tender for about 10 minutes.
  9. Ladle into serving bowls, and serve hot scattered with the sliced spring onion.
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