Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sweetcorn chowder (vegan). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
This healthy vegan corn chowder is super creamy, rich, and comforting. This easy corn chowder recipe is loaded with healthy produce which I love. It contains sweet corn, fresh from the cob, potatoes, red bell pepper, celery, and garlic.
Sweetcorn chowder (vegan) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Sweetcorn chowder (vegan) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started 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 cook that.
The ingredients needed to make Sweetcorn chowder (vegan):
- Prepare 1 large leek, sliced
- Prepare 1 tbsp. rice bran oil (or other preferred oil)
- Prepare 1 medium potato (150g,peeled and chopped)
- Make ready 1 garlic clove, crushed
- Make ready chilli flakes (optional)
- Prepare half a yellow pepper, deseeded and chopped
- Make ready half a courgette, finely diced
- Get 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)
Grab some chunks of baguette Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until. This easy vegan corn chowder is cozy and delicious! Blended corn, potatoes, and coconut milk make it rich and creamy, while This easy vegan corn chowder recipe is one of our all-time favorite soups!
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!
Smoky, sweet & creamy, it's destined for your regular. 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 tasty sweetcorn chowder is like a thick and chunky soup. Add the sweetcorn, salt, pepper, nutritional yeast and smoked paprika, and heat through if necessary to warm up.
So that’s going to wrap it up with this special food sweetcorn chowder (vegan) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
