Sweetcorn chowder (vegan). Fry the onion gently in the vegetable oil until it starts to soften and become transparent. Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until the corn is cooked.
Add the sweetcorn, vegetable stock and coconut milk, then increase the heat to high. Stir in the smoked paprika, then partially cover with a lid. This is our Vegan Sweetcorn Chowder!
Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, sweetcorn chowder (vegan). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Fry the onion gently in the vegetable oil until it starts to soften and become transparent. Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until the corn is cooked.
Sweetcorn chowder (vegan) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Sweetcorn chowder (vegan) is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sweetcorn chowder (vegan) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweetcorn chowder (vegan):
- {Get of large leek, sliced.
- {Get of rice bran oil (or other preferred oil).
- {Take of medium potato (150g,peeled and chopped).
- {Get of garlic clove, crushed.
- {Take of chilli flakes (optional).
- {Take of a yellow pepper, deseeded and chopped.
- {Prepare of a courgette, finely diced.
- {Make ready of frozen sweetcorn.
- {Get of smoked paprika.
- {Get of vegetable stock (I used bouillon).
- {Prepare of canned coconut milk.
- {Make ready of Salt.
- {Take of Toasted almonds (optional).
A quick hearty recipe for a warming lunch for two, whenever you need a hug from your bowl of soup! Beautifully vegan, filling, full of flavour and different textures, this Sweetcorn Chowder will be an instant hit with your family and friends! Making vegan chowder The secret to this soup is to make a soffritto first, so your vegetable broth becomes infused with even more flavour, then once the chowder is cooked, blend some until smooth and creamy, and return to the pan, before adding the milk and corn. This creamy corn chowder is oil-free, gluten-free, and (of course) vegan!
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!.
It's an easy, cozy, flavorful, and HEALTHY plant-based dinner option, and leftovers can be frozen for later – making it ideal for busy weeknights or weekly meal prep! It's full of flavour, nutritious and easy to make with just a few simple ingredients. Creamy Vegan Corn Chowder This easy corn chowder recipe is loaded with healthy produce which I love. It contains sweet corn, fresh from the cob, potatoes, red bell pepper, celery, and garlic. If you don't have access to fresh corn (peak season lasts from May through September), don't worry because you can also use frozen corn!
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