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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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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