Sweet corn chowder, basil, peas and roast tomatillo verde

Make the corn stock. Remove the kernels from the cob using a knife, then scrape the cob with a spoon to get any remaining kernels. Set the kernels aside.

Roughly chop the cobs and place them in a pot with the aromatics and water, then bring them to a simmer. Don’t allow the stock to reduce too much.

Mince the garlic.

Dice the onion.

Dice the carrots and pepper into 1 cm cubes.

In a large pot, sweat the carrot and onion in a little oil for 2 minutes.

Next add the corn kernels, peppers and garlic cook for another 2 minutes. While the vegetables are cooking, wash, peel and dice the potatoes into 2 cm cubes.

Add a good pinch of salt to the vegetables then add the corn stock, straining out the solids through a fine mesh strainer.

Bring to a boil and add the potatoes, then reduce the heat to a simmer and cook for 12 to 15 minutes, or until the potato is just cooked.

Remove the basil leaves from the stalk and finely slice.

Remove about a quarter of the soup and add to a blender. Puree until very smooth then return it to the pot. Warm the peas in the soup. Taste and add more salt, if required. Add the sliced basil right before serving.

Serve hot, garnished with a drizzle of roast tomatillo verde.