Corn and cauliflower chowder – Recipes – Anna Jones

Ingredients

• 2 tablespoons olive oil
• 1 leek, washed, trimmed and thinly sliced
• 4 cloves of garlic, peeled and thinly sliced
• ½ a large cauliflower (about 500g) cut into small florets, leaves shredded
• the kernels from 4 corn on the cob, or 500g tinned/frozen kernels
• 1 x 400ml tin coconut milk
• 1 teaspoon vegetable stock powder or ½ a stock cube
• the juice of ½ unwaxed lemon
• 1 green chilli, thinly sliced
• 4 spring onions, sliced
• a bunch of basil
• a handful of roasted unsalted peanuts, roughly crushed
• a little olive oil for frying and to serve