Easiest Way to Prepare Delicious Sweetcorn chowder (vegan)

Sweetcorn chowder (vegan). This soup is decadent and creamy, yet light. Grab some chunks of baguette for dipping and you have yourself a tasty, warming lunch. This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor without any meat or dairy.

It contributes to the creamy texture, adds essential. 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. You can cook Sweetcorn chowder (vegan) using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sweetcorn chowder (vegan)

1. You need 1 of large leek, sliced.
2. Prepare 1 tbsp. of rice bran oil (or other preferred oil).
3. You need 1 of medium potato (150g,peeled and chopped).
4. Prepare 1 of garlic clove, crushed.
5. It's of chilli flakes (optional).
6. You need half of a yellow pepper, deseeded and chopped.
7. Prepare half of a courgette, finely diced.
8. Prepare 300 g of frozen sweetcorn.
9. You need 1 teaspoon of smoked paprika.
10. You need 1 litre of vegetable stock (I used bouillon).
11. You need 200 ml of canned coconut milk.
12. It's of Salt.
13. It's of Toasted almonds (optional).

If you don't have access to fresh corn (peak season lasts from May through September), don't worry because you can also use frozen corn! 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. This vegan corn chowder is a cream-less, healthier version for you all to try.

Sweetcorn chowder (vegan) step by step

1. Heat the oil in a saucepan. Add the leek, garlic, yellow pepper and courgette. Gently fry until soft (about 5 minutes)..
2. Add the potato and sweetcorn and stir well..
3. 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..
4. Add half a teaspoon salt (or to taste - you may need slightly more or less depending on preference).
5. 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..
6. 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!.

Each summer I love to make it at least once with seasonal sweet corn. You won't need many ingredients for this corn chowder recipe, here's the short list: Which brings me to this creamy, Vegan Corn Chowder filled with celery, red pepper, onion and sweet corn topped with freshly chopped chives. How to Make: Vegan Corn Chowder. 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.