- 2 T olive oil or butter
- 3 leeks, chopped
- 500 g sweet potato, peeled and diced
- 4 cups chicken or vegetable stock
- 1 hot chilli, split
- Sea salt
- 4 cobs corn
- Bacon, grilled, for serving
- Parsley, torn, to garnish
In a pan over a medium to low heat, heat the oil or butter and then gently cook the leek until softened. Add the sweet potato, stock, chilli and a little salt. Simmer, half covered, for 20 minutes, or until tender.
Discard the corn husks and silks, then slice the corn from the cob. Set aside a good handful of corn kernels and add the rest to the soup.
Simmer for 5 minutes. Blend, then check seasoning. If necessary, thin down with a little more stock – but not too much as this is, after all, a chowder.
Reheat with the reserved corn and serve with torn crispy bacon and a scattering of parsley.
Cook’s notes: If you prefer your chowder on the hot side, add another chilli; if you don’t like it hot, leave out the chilli, but add freshly ground black pepper, to taste.
For a heartier soup, add croutons and, if more convenient, substitute onion for the leeks.