Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sweetcorn chowder (vegan). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sweetcorn chowder (vegan) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Sweetcorn chowder (vegan) is something that I have loved my entire life.
Enjoy your local restaurant favourites from the comfort of your own home. In a large pan with a lid, heat the oil over a medium heat. 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.
To begin with this recipe, we must 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):
- Get 1 large leek, sliced
- Prepare 1 tbsp. rice bran oil (or other preferred oil)
- Get 1 medium potato (150g,peeled and chopped)
- Prepare 1 garlic clove, crushed
- Take chilli flakes (optional)
- Prepare half a yellow pepper, deseeded and chopped
- Take half a courgette, finely diced
- Get 300 g frozen sweetcorn
- Make ready 1 teaspoon smoked paprika
- Prepare 1 litre vegetable stock (I used bouillon)
- Take 200 ml canned coconut milk
- Get Salt
- Prepare Toasted almonds (optional)
Add the soya milk and blend for a few seconds only, to retain some of the crunch from the sweetcorn. This is our Vegan Sweetcorn Chowder! 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!
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!
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. In a large pan, heat the oil over a medium heat. Tip in the sweetcorn, vegetable stock, and coconut milk and increase the heat to high.
So that’s going to wrap it up for this exceptional food sweetcorn chowder (vegan) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
