We like to make up big batches of this homey chowder when the local sweet corn is at its peak. Do not toss out those corn cobs; they make a fabulous stock that gives this soup its wonderful corn-y flavor.
This is half way between a dahl and a curry, where a few tins of regular sweetcorn are transformed into something fragrant and special by the help of the spices from the back of your cupboard. I’ve suggested using a stick blender to give your corn a nice creamy texture, but if you don’t have one, don’t worry, just mash some of the corn by hand using a potato masher instead.