Corn Chowder (Vegan)
What about a creamy, sweet and with a small kick soup? That’s some good words to describe this soup.
This vegan corn chowder is delicious and wholesome, something to cosy up with at any time of the year.
It’s a great dinner idea for those days when you just don’t know what to cook and the fridge is basically empty. I find that I always have a can of corn in my pantry and a sack of potatoes.
I use almond milk in with this soup but you can use normal milk or more of the stock and heavy cream. You will be happy with the end results in either dairy or non-dairy choice. It’s also packed with great vegetables like onion, celery sticks, potatoes, and spices. We will give it a little of a kick with fresh chillies. This step you can moderate to your spice preference or skip it completely.
As you can see, it is a super versatile recipe that you can make to your liking as soon as the basics are the same. I hope you will enjoy that one as much as I do.
Corn Chowder (Vegan)
Ingredients
- 2 tbsp Olive Oil
- 1 Onion
- 1 Celery Stick
- 3 Garlic Cloves
- 1 Large Potato
- 200 g Can of Corn drained
- 500 ml Almond Milk
- 1 Madium Red Chilli optional
- 1 tsp Smoked Paprika
- 1 tbsp Plain Flour
- Fresh Chives
Instructions
- Heat the oil in a large pot over medium heat. Add finely chopped onion and celery stick, crushed garlic and smoked paprika. Cook for 6 min stirring often. Add peeled and cubed potato, deseeded and chopped chilli, and flour. Stir everything and cook for further 3 min.
- Pour in the almond milk, it should cover the potatoes, if not add water as much as necessary. Continue to cook over medium heat for about 15 min.
- Once potatoes are cooked add corn and stir through. Blitz half of the soup with a hand blender or use potato masher if you don’t have one.
- You can add more almond milk to your desired consistency (optional step). If so, let it cook for a few more minutes.
- Serve with some chopped chives sprinkled on top and crunchy bread on the side.