*This post contains gifted items from Indigo Herbs however the words, pictures and opinions are all completely honest and mine*
Hello! I love soup. This isn’t how I start all conversations, but maybe it should be from now on..? But going back to my first point I really do love soup it’s probably one of my favourite things to cook if you can call throwing a load of veggies and spices into a big old pot and letting it simmer for a few hours before blending. Like howwwwww is this cooking?! Why when there are so many wonderful soups available to make is Gordon Ramsay so angry and stressed all the time when he can just throw some leeks and potatoes in a pot and put it on the heat and chillllllllll.
So I made a sweetcorn and apricot kernel butter chowder and it was just as fancy and delicious as it sounds. This was the second time in my life I had ever had sweetcorn chowder, the first time was when I was a lot younger and was on my lunch break and stumbled into a little cafe from the wintry rain. FYI I didn’t literally stumble, which is shocking given how clumsy I actually am.
I didn’t remember whether it was just because it was a cold, wet November day that the piping hot soup and thick crusty bread tasted so good or because it was genuinely really nice. But nevertheless I decided to retry this and make it for myself and my family.
This recipe is super simple and could feed a whole village (as long as the village had no more than 10). I like to double up on recipes like this in case someone wants seconds or even to have for a quick lunch the following day
- 1kg frozen sweetcorn kernels. Tinned or fresh is also fab.
- 1 large white onion finely diced.
- 2 celery sticks finely chopped and diced.
- 1 clove of crushed garlic.
- 500g waxy potatoes. It was roughly about 3 medium sized potatoes if that’s any help!
- 2 heaped teaspoons of apricot kernel butter. I used this one from Indigo Herbs which is very smooth and creamy.
- 1 teaspoon of turmeric powder.
- 800ml vegetable stock
- 1 tin of coconut milk.
Start off by putting the chopped onion, celery, garlic into a pot on the heat with a glug of oil for a few minutes letting it sweat off til it softens and goes a delicate golden colour.
From there add in the vegetable stock, coconut milk, salt and pepper, turmeric and the washed, peeled potatoes on a high heat Stirring it for a few minutes. The added coconut milk helps give it a rich sweetness but if you would rather not use this you could use regular cream, milk or leave it out altogether. Similarly this and the potatoes thicken up the whole soup.
Pour most of the sweetcorn into the pot but leave a generous handful behind. Leave that to simmer for about 30 minutes and using an immersion blender, blend until it’s smooth.
Adding in the Apricot kernel butter and the remaining corn kernels, stir and serve whilst still hot. By adding in the Apricot kernel butter it gives the soup a nutty savoury flavour as it can be quite sweet with all the coconut milk and corn it evens the whole thing out.
Perfect on a stormy evening in front of telly with a good series on if you ask me.