Sweetcorn, potato & chilli chowder

Cook the cobs in a large pan of boiling water for 5 minutes. Remove to a plate, reserving the cooking water. Melt ½ the butter in a separate saucepan and gently fry the fennel and onion for 5 minutes to soften. Add the potatoes, crumbled stock cubes and 800ml of the sweetcorn cooking liquid. Cover and cook gently for 10 minutes.

Cut the kernels from the cobs using a sharp knife. Add them to the chowder, along with the chilli paste, 100ml cream and most of the coriander, reserving a little for serving. Cook gently for 10 minutes.

Melt the remaining butter in a small frying pan and fry the bread over a low heat until lightly browned, turning frequently. Ladle the chowder into bowls and serve topped with the croutons, reserved coriander and a drizzle of leftover cream.