Spicy Cajun Corn on the Cob Chowder
with Roasted Pepper, Potatoes and Olive Oil Ciabatta Dippers
- Milk
- Wheat
- Barley
- Cereals containing gluten
- Mustard
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Mustard
Add a fresh flavour to your plates with corn on the cob. A whole ear of the corn plant, corn on the cob is enjoyed boiled, steamed or roasted, then generously seasoned and slathered with butter. It's one of those vegetables that's worth getting your teeth stuck into.
Ingredients
2 unit(s)
Corn on the Cob
1 unit(s)
Onion
1 unit(s)
Bell Pepper
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 sachet(s)
Cajun Spice Mix
15 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
40 grams
South Carolina Style BBQ Sauce
(Contains: Mustard May contain traces of: Mustard)
Not included in your delivery
10 grams
Butter
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes.
Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.
Halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve the salad potatoes, quartering any larger ones (no need to peel).
Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a colander.
Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a large baking tray.
When the oven is hot, roast on the top shelf until the corn is tender, 25-30 mins.
Once the corn has been in the oven for 10 mins, add the pepper to the same tray. Drizzle with oil and season with salt and pepper. Roast for the remaining 15-20 mins.
When your pan of water is boiling, add the potatoes, lower the heat to medium and cook until tender, 15-20 mins.
Once cooked, drain in a colander.
While the corn and potatoes cook, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
Stir in the garlic and Cajun spice mix. Cook for 1 min more.
Add the butter (see pantry for amount) to the pan with the onion and, once melted, sprinkle in the flour (see pantry for amount). Fry for 1-2 mins.
Next, stir in the vegetable stock paste and butter beans, then gradually add the water for the sauce (see pantry for amount), stirring constantly until the chowder has thickened, 3-4 mins.
Stir through the creme fraiche and the cooked potatoes, then simmer for 2-3 mins more. Remove from the heat and set aside.
Add a splash more water if it's a little too thick.
Meanwhile, halve the ciabatta. Pop onto a baking tray and drizzle with oil.
Bake in your oven for the last 4-5 mins of roasting time.
Once everything's cooked, stir the roasted pepper and half the South Carolina style BBQ sauce into the chowder. Taste and add salt and pepper if needed. Reheat if necessary.
Spoon your chowder into bowls and top with the corn on the cob. Drizzle over the remaining BBQ sauce.
Halve the ciabatta and serve with the chowder for dipping.
