Corn and Saffron Chowder

This soup is so comforting you’ll feel like you’ve just slipped into a warm dressing-gown and slippers. But for comfort food, it’s also nutritious and fresh, so it won’t leave you feeling blah.

I love the combination of corn and coriander, and the saffron adds a subtle flavour and aroma. I don’t often use cream in cooking, but it’s just a small amount, and you can’t very well have chowder without it. I have to admit it does round it all out beautifully.

Serves 3-4

  • 1 onion, peeled and diced
  • 1/2 teaspoon ground coriander seeds
  • 1 teaspoon saffron strands
  • pinch chilli flakes (optional)
  • 4 corn cobs, kernels sliced off
  • 3 potatoes, peeled and diced
  • 700 ml water
  • 1 veg stock cube
  • 2 tablespoons cream
  • handful of fresh coriander
  • handful of grated cheddar cheese

Soak the saffron in a little white wine, or water if you don’t have any. Saute the onion in some olive oil until soft. Add the crushed coriander seeds (or coriander powder), chilli and saffron, including the liquid it was soaking in. Add the water and stock cube, corn and potatoes. Bring to a gentle boil, reduce heat and simmer on low for 40 minutes.

Chop the coriander and stir into the soup with the cream. Serve topped with a little grated cheese.


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