Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, sweetcorn chowder (vegan). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sweetcorn chowder (vegan) is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Sweetcorn chowder (vegan) is something which I have loved my whole life.
Add the vegan butter to a pot along with the chopped onion and sauté until the onions are softened. Add in the crushed garlic and dried thyme and sauté with the onions. Add the all purpose flour and stir in, then add in the vegetable stock, light coconut milk and coconut cream and whisk together.
To begin with this recipe, we must prepare a few components. You can have sweetcorn chowder (vegan) using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sweetcorn chowder (vegan):
- Make ready 1 large leek, sliced
- Make ready 1 tbsp. rice bran oil (or other preferred oil)
- Get 1 medium potato (150g,peeled and chopped)
- Take 1 garlic clove, crushed
- Prepare chilli flakes (optional)
- Get half a yellow pepper, deseeded and chopped
- Get half a courgette, finely diced
- Prepare 300 g frozen sweetcorn
- Make ready 1 teaspoon smoked paprika
- Get 1 litre vegetable stock (I used bouillon)
- Take 200 ml canned coconut milk
- Take Salt
- Prepare 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. Add most of the corn, reserving a little for garnish, and stir. Vegan Corn Chowder is a great dinner option for something hearty that isn't heavy during the warm months.
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 vegan soup swaps the dairy milk for creamy coconut milk to give the chowder depth alongside a handful of spices and vegetables. This recipe can also be safely frozen for up to two months. 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. Sweet corn is the star of the show!
So that’s going to wrap it up with this special food sweetcorn chowder (vegan) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
