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    Sweetcorn & Urfa chilli chowder

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    Sweetcorn & Urfa chilli chowder

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 1 stalk celery, finely chopped
    • 2 cloves garlic, crushed
    • 4 cobs Essential Sweetcorn
    • 1 large floury potato (about 250g), peeled and cut into 1cm cubes
    • 700ml hot vegetable stock
    • 250ml Oatly! Creamy Oat 
    • 1 tbsp Belazu Urfa Chilli Paste (or 1-2 tsp chilli flakes), plus extra to serve (optional)
    • 1⁄4 x 25g pack chives, snipped
    • Crusty bread, to serve

    Method

    1. In a large, lidded pan, heat the oil over a medium heat. Add the onion, celery and a pinch of salt; cook, stirring, for 5 minutes until soft. Add the garlic for 30 seconds.

    2. Meanwhile, stand 1 corn cob on a board and slice off the kernels. Repeat with the remaining cobs, then add to the pan, along with the potato and vegetable stock. Bring to the boil, then lower the heat, cover and simmer for 12-15 minutes until the vegetables are soft.

    3. Take off the heat; add most of the creamy oat and all of the chilli paste. Use a blender to whizz until smooth. Season, ladle into bowls and swirl in the remaining creamy oat plus more chilli paste, if liked. Top with the chives and serve with bread.

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