Trying to keep the corn recipes going while the crop is good. I put this one off for a long time since it takes so long, and I'm mad at myself for it, because it's definitely worth the effort. Not too spicy, hearty, flavorful.
Source: Delicious Magazine UK | Serves: 6 | Time: 1.5 hr
Changes: adjusted amounts into US standards; replaced onion with fennel bulb; replaced Scotch bonnet with habanero; used dried time; used fresh corn instead of frozen
1 tbsp olive oil
1 large fennel bulb, finely chopped
2 garlic cloves, finely chopped
1 tsp cayenne pepper
1 1/2 cups yellow split peas, rinsed well
4 1/2 cups vegetable stock
1 15-oz can coconut milk
3 tsp thyme
1 cob of fresh #corn, cut into 1 inch slices
Kernels from 3 cobs of fresh corn
1 lb #potatoes, diced
8 oz diced #ButternutSquash (I bought them ready at the store)
2 red bell peppers, diced
Heat the oil in a large and soften the fennel and garlic for 10 minutes. Increase the heat, add the cayenne and cook for 2 minutes. Add the split peas and the stock. Bring to a boil, then simmer for 30 minutes.
Add the coconut milk, chilli, thyme, sweetcorn slices, corn kernels, potato and squash. Season and simmer for 10-15 minutes. Add the red pepper for the last 3 minutes of cooking.
Remove the chilli and sweetcorn slices. Cool the soup, then blend half in a blender until smooth. Return to the pan, along with the sweetcorn slices (discard the chilli), and mix with the unblended soup.
Divvy into bowls, and season with salt if you'd like. I gave the sea salt mill a couple of turns for myself.