Spicy Corn Chowder

Charmaine Lu -
  • 80ml olive oil
  • 100g chopped pancetta
  • 1 chopped onion
  • 5 chopped garlic cloves
  • 1 red chilli, chopped
  • 1 desiree potato, chopped
  • 4 corn cobs, kernels removed
  • 1 litre chicken stock
  • 100g soured cream
  • Basil and chives, chopped to serve
  • Squeeze of lemon
  • Add the oil to a large saucepan and cook the pancetta until crispy. Remove from the pan, and replace with the onion, potato, garlic and chilli to cook for 5 mins. Return the pancetta to the pan, add the corn and stir to combine. Pour in the stock, bring to a simmer and cook for 20 mins.
  • Transfer about ⅔ of the soup to a blender, add the cream, and blitz until smooth. Return the smooth soup to the pan and stir to combine with the rest of the ingredients. Season well, then top with a dollop of soured cream, herbs and a squeeze of lemon to serve.
30 mins
4 serving