Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sweetcorn chowder (vegan). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sweetcorn chowder (vegan) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Sweetcorn chowder (vegan) is something which I have loved my entire life. They are nice and they look wonderful.
In a large pan with a lid, heat the oil over a medium heat. 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. Making chowder this way means you get all the thickness, and creamy-tasting goodness, without the added fat and calorie load of.
To begin with this particular recipe, we have to first prepare a few ingredients. 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
- Take 1 tbsp. rice bran oil (or other preferred oil)
- Take 1 medium potato (150g,peeled and chopped)
- Make ready 1 garlic clove, crushed
- Take chilli flakes (optional)
- Get half a yellow pepper, deseeded and chopped
- Make ready half a courgette, finely diced
- Make ready 300 g frozen sweetcorn
- Take 1 teaspoon smoked paprika
- Prepare 1 litre vegetable stock (I used bouillon)
- Prepare 200 ml canned coconut milk
- Prepare Salt
- Prepare Toasted almonds (optional)
Add the corn and vegetable stock and bring to the boil. This healthy vegan corn chowder is super creamy, rich, and comforting. It's a great dinner or side for the summer months when fresh corn is in season. Vegan Corn Chowder for the win!
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!
This recipe is very forgiving, which is great for adding little changes here and there. I used Earth Balance Vegan Butter to saute my celery and extra garlic. I had vegetable broth on hand, so I used that in place of the water and bouillon. Place potatoes in a large pot of salted water and bring to the boil. To the potatoes add sweetcorn, green pepper, onion, chillies and vegetable stock.
So that is going to wrap it up with this exceptional food sweetcorn chowder (vegan) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
