Summer Corn Chowder
 
Summer Corn Chowder
 
Summer powered by broth

Summer Corn Chowder

35mins
medium
Servings: 2

Golden, fragrant and impossibly comforting, this is the kind of soup that deserves a permanent spot in your weeknight dinner rotation. Sophie layers sweet corn, coconut milk and warming spices over a base of our Free-Range Organic Chicken Bone Broth Cubes, because good soup starts with good broth. The result is a bowl that tastes like far more effort than it is, rich, nourishing and full of depth. A drizzle of crispy chilli oil and a handful of fresh chives at the end and you're done. Simple, stunning, sorted.

Written by Sophie Wyburd

Ingredients

  • 1 banana shallot
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 3 cloves of garlic
  • 2cm knob of ginger
  • 200g frozen sweetcorn
  • 150ml full fat coconut milk
  • 1 large chicken breast
  • 1 large potato
  • 2 tbsp chopped fresh chives
  • 1 tbsp crispy chilli oil
  • 1/2 tsp sea salt, to taste
  • Drizzle Olive Oil
  • 4 Free-range Organic Chicken Bone Broth Cubes
Free-Range Organic Bone Broth Cubes
£6.00
£6.00
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Nutrition Per Serving

Calories (kcal) 680
Protein (g) 39.5
Carbs (g) 40
Fat (g) 35
Salt (g) 1.7
Fibre (g) 4.9

Instructions

  1. Peel and finely dice the banana shallot.
  2. Heat a saucepan over a medium heat with 2 tbsp olive oil, then add the shallots to the pan, and cook for 5 minutes until softened. Grate in the garlic and ginger, and add the turmeric, chilli powder and sweetcorn, then saute for a minute more. Add the coconut milk, Borough Broth Chicken Bone Broth Cubes, and 500ml water. Season to taste with salt, then bring up to a boil.
  3. Peel and dice the potatoes into 2cm chunks, then add these to the pan. Turn the heat down and simmer for 5 minutes. Add the chicken breast to the pan, and simmer for 10 minutes more.
  4. Turn off the heat. Remove the chicken from the pan. Add 1/3rd of the potato and broth mixture into a blender, and blend until smooth. Shred up the chicken into bite sized pieces with a fork.
  5. Return the rest of the broth and the chicken to the pan. Season to taste with salt.
  6. Spoon the mixture into bowls, then top with the chopped chives and a drizzle of chilli oil. Serve it up.

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