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Method

1. Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so it is lying on the flat side you’ve created and repeat until all the kernels are removed. Reserve the cobs.

2. Heat the oil and butter in the pressure cooker over a medium–high heat. When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside.

3. Add the leek, shallots and garlic to the pan and fry for 6–7 minutes, until softened.

4. Add 1 litre/1¾ pints water and the oat milk and stir to scrape any residue from the bottom of the pan. Add the miso and stir until dissolved. Add the potatoes and corn cobs and season with black pepper.

5. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 15 minutes. (If using an electric pressure cooker, use the high pressure setting for 15 minutes.)

6. Meanwhile, strip the herb leaves from their stalks and bunch together, then slice as finely as you can. Mix with the red chilli and spring onions. Stir the herby chilli mixture through the reserved sweetcorn with 1 teaspoon of the sesame oil.

7. Remove the pressure cooker from the heat and leave to depressurise.

8. Remove the lid and carefully remove the corn cobs and discard. Using a stick blender, pulse the chowder until it has a chunky texture. Taste and add a little more sea salt if necessary.

9. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture.