Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sweetcorn chowder (vegan). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This simple vegan corn chowder was one I experimented with - a lot - and have made many, many times since. Although you can use fresh sweetcorn to make chowder, frozen is much quicker and. This healthy vegan corn chowder is super creamy, rich, and comforting. The recipe is plant-based, gluten-free, low-fat, easy to This easy corn chowder recipe is loaded with healthy produce which I love.
Sweetcorn chowder (vegan) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Sweetcorn chowder (vegan) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook sweetcorn chowder (vegan) using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sweetcorn chowder (vegan):
- Get 1 large leek, sliced
- Make ready 1 tbsp. rice bran oil (or other preferred oil)
- Prepare 1 medium potato (150g,peeled and chopped)
- Make ready 1 garlic clove, crushed
- Take chilli flakes (optional)
- Take half a yellow pepper, deseeded and chopped
- Take half a courgette, finely diced
- Get 300 g frozen sweetcorn
- Make ready 1 teaspoon smoked paprika
- Make ready 1 litre vegetable stock (I used bouillon)
- Get 200 ml canned coconut milk
- Get Salt
- Get Toasted almonds (optional)
Smoky, sweet & creamy, it's destined for your regular. Healthy vegan sweet potato corn chowder with curry spices and a little kick. Comforting, filling and a wonderful way to use up fresh or Oh la la. And this creamy sweet potato corn chowder just so happens to be vegan and gluten free so that anyone can enjoy it. » Sweetcorn chowder.
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!
Comforting, filling and a wonderful way to use up fresh or Oh la la. And this creamy sweet potato corn chowder just so happens to be vegan and gluten free so that anyone can enjoy it. » Sweetcorn chowder. This soup is decadent and creamy, yet light. Grab some chunks of baguette Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until.
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