Smoked Sweetcorn Chowder

Smoked Sweetcorn Chowder Photo: Homegrown Kitchen / Nicola Galloway

Prep Time 10 minutes / Cook Time 20 minutes / Serves 4 

Ingredients

•     2 tablespoon olive oil 

•     1 onion, finely chopped 

•     3 bacon rashers, optional addition if not smoking the corn 

•     3 potatoes, about 400g, cut into 1cm cubes 

•     3 garlic cloves, chopped 

•     1 tablespoon chopped fresh tarragon or thyme 

•     2 tablespoons flour 

•     3 cups chicken or vegetable stock 

•     2 corn cobs, smoked or fresh - see above 

•     ½ cup cream or coconut cream 

•     Salt and cracked pepper to taste 

•     Thyme leaves to garnish 

Method

1.    Heat the oil in a large saucepan over a moderate heat.

2.    Add the onions and bacon, if using, and saute until softened. Add the potatoes, garlic, tarragon or thyme, and flour. Stir for several minutes until fragrant. Add the stock to the pan and bring to a gentle simmer. Cook for 10 minutes until the potatoes are just tender.

3.    Remove the husk from the corn, and cut the kernels from the cob - to do this I set the base of the corn in a bowl and use a small sharp knife to cut down the length of the cob. Add to the soup and cook for a further five minutes.

4.    The next step is optional but gives the chowder a more creamy consistency. Scoop half of the soup into a bowl and use a stick blender to blend until smooth. Pour back into the pot and reheat.

5.    Add the cream and reheat gently. Check and adjust seasoning to taste. Ladle into soup bowls and scatter with thyme leaves. Serve with freshly baked sourdough bread.

How To Hot-Smoke Sweetcorn

Preparation time: 10 minutes

With the majority of our summer cooking performed on a barbecue, I had time to experiment with different types of outdoor cooking such as smoking fish and vegetables. 

You will need:

• Large lidded roasting dish (I used a secondhand enamel roasting dish now used specifically for smoking)
• 1 cup manuka chips (available from barbecue suppliers)
• Small aluminium baking tray OR shape one out of tin foil to fit your dish
• 2 sweet corn cobs

Scatter the manuka chips in the base of the dish and cover with the inverted aluminium tray, use a skewer to poke 10-12 holes in the tray for the smoke to seep through.

Peel most of the husks from the corn, leaving a single layer around the kernels, as the direct smoke will make the corn bitter.

Sit the corn directly on the aluminium tray and cover with the lid. Place the dish on the barbecue, or an outdoor gas hob over low heat. Gently heat until you see a trail of smoke escaping - if using a heavy lid check after five minutes. Smoke the corn for two minutes, no longer or it will overpower the chowder. Remove from the heat, immediately remove the corn and discard the husks.

This setup can be used to smoke fish, pork belly, mushrooms, cheese, and more.