Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sweetcorn chowder (vegan). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Enjoy Our Deliciously Crafted Well Yes!® Sweet Potato Corn Chowder Today. This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy. Here's what's in it: Onion, garlic, and celery make up its aromatic base.
Sweetcorn chowder (vegan) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Sweetcorn chowder (vegan) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have sweetcorn chowder (vegan) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweetcorn chowder (vegan):
- Take 1 large leek, sliced
- Get 1 tbsp. rice bran oil (or other preferred oil)
- Take 1 medium potato (150g,peeled and chopped)
- Make ready 1 garlic clove, crushed
- Take chilli flakes (optional)
- Prepare half a yellow pepper, deseeded and chopped
- Take half a courgette, finely diced
- Take 300 g frozen sweetcorn
- Prepare 1 teaspoon smoked paprika
- Take 1 litre vegetable stock (I used bouillon)
- Get 200 ml canned coconut milk
- Take Salt
- Take Toasted almonds (optional)
Using fresh corn on the cob is the best for this recipe as we actually cook the corn cobs in the soup to really infuse the soup with corn flavor. So simply stand the corn cobs in a bowl and slice the corn off. Then break the corn cobs in half with your hands. In a large pan with a lid, heat the oil over a medium heat.
Instructions to make Sweetcorn chowder (vegan):
- Heat the oil in a saucepan. Add the leek, garlic, yellow pepper and courgette. Gently fry until soft (about 5 minutes).
- Add the potato and sweetcorn and stir well.
- Add the stock, coconut milk, chilli flakes (if using) and smoked paprika. Bring to the boil and simmer on low whilst partially covered with a lid. Cook for about 25 minutes or until the potato pieces are cooked through.
- Add half a teaspoon salt (or to taste - you may need slightly more or less depending on preference)
- Blend with a hand blender. Alternatively, you can remove a cup of soup before blending and replace after the rest has been blitzed. I blended all of mine and passed it through a sieve as I wanted to make sure there were no "bits" that my children could complain about! This really isn't necessary though if you don't have picky eaters.
- Sprinkle a baking try with a handful of flaked almonds and toast under a hot grill for a few minutes - keep an eye on them as they can suddenly brown very quickly! Sprinkle them on your lovely soup and enjoy:) Alternatively you could serve this with my "no waiting" wholemeal bread which could be in the oven whilst this soup cooks on the stove!
This healthy vegan corn chowder is super creamy, rich, and comforting. It's a great dinner or side for the summer months when fresh corn is in season. Place potatoes in a large pot of salted water and bring to the boil. To the potatoes add sweetcorn, green pepper, onion, chillies and vegetable stock. Vegan Corn Chowder for the win!
So that is going to wrap it up for this exceptional food sweetcorn chowder (vegan) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
