Naturally, this is a take on the original, but it is a lighter version as it uses coconut milk rather than cream. This is very addictive and the spices make this a wonderfully comforting soup. Prep time includes soaking time for the almonds. You will need a blender for this recipe.
Prep
60 min
Cook
60 min
Serves
4
Difficulty
Medium
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Ingredients
ground cumin 1 tsp
mixed chillies 40 g (chopped)
sweet potato ½ (chopped)
potato 1 (chopped)
fresh coriander 1 handful (chopped)
tinned sweetcorn 340 g
almonds 2 tbsp
celery 2 (chopped)
mini naan 2
olive oil 2 tbsp
onion 1 (chopped)
garlic cloves 4 (chopped)
ginger 40 g (chopped)
vegetable stock cube 1
coconut milk 400 ml
Method
Finely chop the garlic, ginger, onion, sweet potato and potato. Slit, deseed and finely chop the fresh chillies. Trim and very finely dice the celery. Finely chop the fresh coriander.
Soak the almonds in boiling water for about an hour, then drain and place in a blender. Add the coconut milk, 3–4 tablespoons of the sweetcorn, along with the water from the tin, and blitz to a purée.
Heat the olive oil in a deep casserole dish over a medium–low heat. Add the cumin, ginger, garlic, onion and fresh chillies. Continue to sauté for 5–6 minutes until they have softened slightly. add the sweet potato and potato. Mix in the remaining sweetcorn and sauté for a minute or so.
Make up the vegetable stock cube with 500ml boiling water. Add the vegetable stock and chopped fresh coriander stalks and leaves, saving a tablespoon to garnish.
Cover the dish, stir regularly and cook on a low boil for 30–35 minutes, until the vegetables are cooked through.
Cook the naan breads according to the packet instructions.
Add the puréed almonds and sweetcorn to the chowder and simmer for 3–4 minutes, until the chowder is thickened. Whisk slightly to break up the sweet potato and potato a little bit to thicken the texture.
Season and serve with the fresh coriander sprinkled over the top and with the naan breads.
