Sweetcorn chowder with spice

The mornings are getting chillier. I'm pulling my cardigan a bit tighter on my journeys into and home from work. It's nearly time to dig out the coats and scarves.

In the meantime, when I walk in the front door, I'm ready for something really warming and spicy. Earlier this week it was a cheap but tasty three-bean chili (good enough for two nights in a row). And tonight a bit of corn chowder was on the cards - but with a twist.

That twist comes courtesy of Ottolenghi - one of my favourite chefs these days. His New Vegetarian column is a weekly staple for the Guardian. I really enjoy his East Mediterranean take on recipes, and this one is no exception. To the classic American chowder, he's added a spiced butter, which consists of toasted cumin seeds, paprika and pepper. That, in addition to some freshly chopped coriander, gives chowder a whole new face - one that's super comforting.

Of course, I'm never *quite* content to cook Ottolenghi as is - I think his portions are a little small (especially for a vegetarian dish). In my opinion, less butter is needed, but more potato if this is going to make a main meal that doesn't have its eaters rummaging around the kitchen ten minutes later. I've also tried to go with cheaper ingredient alternatives that you're more likely to have to hand. Feel free to play with it how it suits you.

My version of Ottolenghi's corn chowder with spiced butter

(serves 3)
 

350 g potatoes, peeled and chopped into 1 cm cubes

1 tsp thyme

1 large red pepper, chopped into one 1 cm pieces

1 large onion, chopped into 1 cm pieces

2 bay leaves

1 large tin of sweetcorn, drained

2 tsp oil

1 tbsp bouillon powder

700 ml freshly boiled water

300 ml skimmed milk

for the spiced oil

30 g spread or 2 tbsp oil

2 tsp cumin seeds

2 tsp paprika

1 tsp asafoetida

1 tsp white pepper

salt

small handful of coriander leaves

Heat 2 ml of oil in a pot and saute the onion over medium heat until translucent with the bay leaves and thyme. When that's done, tip in the red pepper, potato and stock - and stir. Bring to a boil, then simmer for 10 minutes.

Dump in the corn and remove the bay leaves. Halve the mixture - use a hand blender to puree one half, and then return both halves to the pan. Stir in the skimmed milk. Bring back to a simmer and cook for a few more minutes.

In the meantime, make the spiced oil - grind and toast the seeds, then add the oil/spread, asafoetida, white pepper, paprika and salt. Mix together and cook - then allow to cool.

When you're ready to serve, top the bowls of chowder with oil and chopped coriander leaves.

Calories per serving: about 330. It may be that someone hungrier wants two portions - if so, great. If not (like tonight), then you have a lovely extra serving perfect for freezing or for a Saturday lunch with a piece of bread.

This recipe is a winner, thanks to that spiced butter/oil. It's brilliant. The depth of flavour that you get for three minutes work is just not to be ignored. I'm thinking the spiced oil would be brilliant with some fresh flaky haddock and wilted spinach as well.