Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sweetcorn chowder (vegan). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Sweetcorn chowder (vegan) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sweetcorn chowder (vegan) is something that I’ve loved my entire life.
The Best New And Exclusive Varieties For Your Gardens! Low Prices on Vegan Baking Chocolate. Free UK Delivery on Eligible Orders In a large pan with a lid, heat the oil over a medium heat.
To begin with this particular recipe, we must first prepare a few ingredients. 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):
- Make ready 1 large leek, sliced
- Take 1 tbsp. rice bran oil (or other preferred oil)
- Prepare 1 medium potato (150g,peeled and chopped)
- Take 1 garlic clove, crushed
- Get chilli flakes (optional)
- Prepare half a yellow pepper, deseeded and chopped
- Prepare half a courgette, finely diced
- Take 300 g frozen sweetcorn
- Prepare 1 teaspoon smoked paprika
- Make ready 1 litre vegetable stock (I used bouillon)
- Get 200 ml canned coconut milk
- Make ready Salt
- Get Toasted almonds (optional)
Season and reduce the heat, simmering until the corn is cooked. Add the soya milk and blend for a few seconds only, to retain some of the crunch from the sweetcorn. 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. In a large pan, heat the oil over a medium heat.
Steps 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!
Tip in the sweetcorn, vegetable stock, and coconut milk and increase the heat to high. Stir through the smoked paprika, then partially cover with a lid. Chowder- the king of soups There's so many different types of soups out there; creamy, chunky. There's tortilla soup, there's a soup cooked in a slow cooker, there's chilled soups (think Spanish gazpacho, or chilled cucumber soup), there's noodle soup and dumpling soup. This creamy corn chowder is oil-free, gluten-free, and (of course) vegan!
So that’s going to wrap this up for this special food sweetcorn chowder (vegan) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
