Spicy Sweetcorn Chowder

This Spicy Sweetcorn Chowder is nourishing, flavourful and, with the addition of chilli and cayenne, adds a little comforting warmth. It’s also an easy soup to feed a crowd so multiply the recipe for gatherings (but adjust the chilli and cayenne to taste – a little chilli and cayenne goes a long way). I suggest that you heat this soup until it is not too hot to touch. This is delicious topped with chopped fresh coriander leaf (cilantro) or parsley.

I must admit that I used to have an aversion to raw soups. Every one that I tried was a little bit miserable and tasted just like blended raw vegetables – which is no surprise given that’s was they were. Then I figured out how to make really flavourful raw soups.

Janet from Canada said that the soup making blueprint that I share on the programme was well worth the trip to Feast alone. I think the soup making is one of my favourite parts of the chef intensive week as each person makes a different soup – and we get to taste them all. I love watching how everyone changes their opinion of what a raw soup can be – if you don’t believe me, try this recipe.


Spicy Sweetcorn Chowder


4 cups sweetcorn kernels (frozen and thawed works best)

1 ½ cups coconut milk

1 ½ tsp olive oil

1 ½ tsp lime juice

1 clove garlic, finely chopped

½ tsp salt

Pinch of cayenne powder

1 cup water

1 spring onion (green onion), finely chopped

1 red chilli, finely chopped

Black pepper to taste


In a blender, whizz 3 cups sweetcorn kernels with the coconut milk, olive oil, lime juice, cayenne, garlic and salt. Add the water and blend again - you may need a little more or a little less depending on you like the thickness of your soup. Pour the mixture into a saucepan and add the remaining cup of corn, spring onion and chilli. Heat until it is warm to the touch but do not over heat. Add black pepper to taste.

Join the raw food kitchen revolution