Creamy Thai sweetcorn chowder
3 tbsp water or 1 tbsp oil
1 white onion, chopped,
1 carrot, chopped
1 red pepper, chopped
1 tsp paprika
1 tsp smoked paprika
1/2 tsp dried chilli flakes
3 cups frozen sweetcorn
2 cups vegetable stock
400 ml coconut milk (from a carton)
1 tsp arrowroot dissolved in 2 tsp warm water
heat oil or water in pan on medium heat
add onion and cook until soft, then add carrot, and pepper with all the spices, stir and continue to cook until soft.
add frozen sweetcorn with vegetable stock, coconut milk, and arrow root mixture.
bring to a gentle boil, then simmer for 20 minutes on a low heat.
turn off the heat and take half the the chowder and pop into another pan or bowled blend using a high speed blender to make super smooth, then transfer back into the pan.
serve with a portion of cooked rice, new potatoes, or noodles, crusty bread, or just enjoy on its own, it’s absolutely delicious!