Spiced Sweetcorn Chowder

Name: Spiced Sweetcorn Chowder
Total time: 30 min
Yield: Feeds 6
Cuisine: British
Ingredients: 1 tsp turmeric; 1 tsp paprika; 2 or 3 sprigs fresh thyme, leaves picked (or 1 tsp dried); sea salt and freshly ground black pepper; 10 g fresh coriander, finely chopped, plus more for garnishing; 1 tsp cumin seeds; 1 red chilli, finely chopped, plus more for garnishing; 2 tbsp olive oil; 500 ml veg stock (or 1 veg stock cube); 2 × 325 g tins sweetcorn, drained (520 g drained weight); ½ tsp cayenne pepper; 200 ml double cream; 2 garlic cloves, finely chopped; 1 carrot, peeled and finely diced; 1 large onion, finely diced

Preparation info

Feeds
6

Difficulty
Easy
Ready in
30 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is a quick, no-fuss, filling, vegetarian chowder that goes great with a warm, crusty loaf at lunch time. The key to making this taste delicious is – you guessed it – fresh herbs. Warning: this is a hot one so adjust the cayenne levels to your liking.

Ingredients

2 tbsp olive oil
1 large onion, finely diced
1 carrot, peeled and finely diced

Europe
United Kingdom
Lunch
Soup
Mediterranean
Vegetarian
Scotland
Gluten-free

Method

Put your soup pot on a medium heat and add the olive oil. Stir in the onion, carrot, garlic and cumin seeds, then gently cook and sizzle for 5 to 10 minutes, until they soften.
Add the drained sweetcorn kernels into the soup pot and stir to mix.
Add in the red chilli, paprika, cayenne pepper and turmeric, then pour in the veg stock (or 500ml boiling w