Sweetcorn chowder

Sweetcorn chowder

By
From
15 minute vegan
Serves
4
Photographer
Dan Jones

I love the smoky background to this classic soup, which is sunny in both colour and flavour. Using frozen sweetcorn reduces the cooking time and it’s likely you’ll always have some in the freezer ready to make this hearty soup.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
1 onion, roughly chopped
1 red pepper, finely sliced
1 celery stick, chopped
1/4 teaspoon chilli flakes
300g frozen sweetcorn
800ml hot vegetable stock
400ml coconut milk, full-fat
1 rounded teaspoon smoked paprika
pinch sea salt
2 spring onions, sliced on the diagonal
handful fresh coriander (cilantro)
1 lime, quartered

Method

  1. In a large pan, heat the oil over a medium heat. Add the onion, then throw the red pepper, celery, and chilli flakes into the pan and cook for 2–3 minutes until softened.
  2. 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. Cook for 10 minutes, stirring occasionally.
  3. Remove from the heat and season with sea salt. Ladle half the soup into a blender and blast until completely smooth. Pour the smooth half back into the unblended soup and combine. Serve hot with spring onions, coriander and a wedge of lime to garnish.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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