Step 1

Heat up an iron cast griddle pan (or use low BBQ), brush corn with a little oil and arrange them on the hot pan. Grill, turning every 3-4 minutes and rotating the position (those in the middle of the pan will be done quicker) until the corn is charred all over. You could simmer the corn instead but the flavour of the dish won't be as good.

Step 2

Shave kernels off cooked corn. If using 6 cobs, keep approximately 2 cob's worth aside for garnish. Do not discard the cobs.

Step 3

Heat up the oil in a large, heavy bottomed pot. If you want to keep this soup oil-free, use veggie stock and add it in together with onion or spring onions.

Step 4

Once the oil gets hot, throw in diced onion. Sauté on a very medium-low heat until soft (approx. 5 minutes).

Step 5

Next, throw in garlic. Sauté for another 2-3 minutes, stirring frequently.

Step 6

Add plant milk and shaved cobs. Bring to a gentle simmer. Simmer for 10 minutes on low heat to infuse with flavour, watch the pot as it may want to boil over.

Step 7

Discard the cobs, add miso, nutritional yeast, smoked paprika, a good pinch of salt and pepper to the pot together with 4 cobs' worth of kernels.

Step 8

Transfer to a blender and blend until smooth, you can keep some more corn kernels back if you prefer more texture.

Step 9

Return the mixture to the pot, warm it up. Adjust the seasoning and add lemon juice to taste to balance the corn's natural sweetness.

Step 10

Slice vegan chorizo on the diagonal into 1.25 cm / ½" pieces. Heat up a teaspoon of oil in a cast iron skillet and fry it until browned, turning regularly.

Step 11

Divide the vegan corn chowder between 4 bowls, top with vegan chorizo pieces, drizzle with chilli oil (or good olive oil) and sprinkle with fresh parsley. Serve alongside some crusty bread.