I love thick soups, and it doesn’t get better than a chowder. You can use this technique and flavour profile for almost any soup, and I love the textural contrast of adding some of the unblended corn in to finish.

Method:

• ⁠Preheat your oven to 180°C.
• Shuck the corn and remove silks. Brush the cobs lightly with 1 tbsp olive oil and place on a baking tray. Roast for 20–25 minutes, turning halfway, until kernels are golden and slightly charred in spots.
• For extra smokiness, finish the corn under a hot grill, or over a flame, as if you were blackening aubergines to make baba ghanoush.
• Remove from oven and let cool slightly. Once cool enough to handle, stand each cob upright in a bowl and slice off the kernels with a sharp knife.
• Whilst the corn is in the oven, sauté the sliced onions for 5 minutes until they go translucent, before adding the sliced garlic, cooking until fragrant.
• Add 2/3 of the roasted corn to the pot, stir in well, and add the vegetable stock.
• Bring the soup to a boil, before reducing the heat and simmering for 15 minutes to allow the flavours to combine.
• Remove from the heat and puree the soup with an immersion blender, making it as smooth as possible. Add the cream during this process, to achieve the required texture.
• Season generously with salt and black pepper, and heat again for 3-4 minutes, before adding the remaining sweetcorn kernels for texture.
• Ladle into warm bowls, and garnish with a pinch of chilli flakes, and a sprinkling of fresh herbs.

adamnathancatering

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