Hello everybody, 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. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
This vegan corn chowder uses sweet potato instead of the traditional potato but you could also make it with potato if you want to switch it up. I love corn chowder and was pleased to find a vegan version just as delicious. I would definitely make this again.
Sweetcorn chowder (vegan) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Sweetcorn chowder (vegan) is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sweetcorn chowder (vegan) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweetcorn chowder (vegan):
- Take 1 large leek, sliced
- Prepare 1 tbsp. rice bran oil (or other preferred oil)
- Take 1 medium potato (150g,peeled and chopped)
- Prepare 1 garlic clove, crushed
- Get chilli flakes (optional)
- Prepare half a yellow pepper, deseeded and chopped
- Get half a courgette, finely diced
- Get 300 g frozen sweetcorn
- Get 1 teaspoon smoked paprika
- Take 1 litre vegetable stock (I used bouillon)
- Prepare 200 ml canned coconut milk
- Prepare Salt
- Make ready Toasted almonds (optional)
And this creamy sweet potato corn chowder just so happens to be vegan and gluten free so that anyone can enjoy it. This easy vegan corn chowder is cozy and delicious! Blended corn, potatoes, and coconut milk make it rich and creamy, while smoked paprika adds bold flavor. 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 meal rotation. Summer meets fall in this spicy, creamy, vegan Sweet Corn & Coconut Milk Chowder recipe. Top with cilantro, jalapeños, coconut flakes and fresh corn. Sinking your teeth into a perfectly ripened ear of sweet corn straight from the stalk is one of the finest pleasures of summer. I long for that moment all.
So that is going to wrap it up with this special food sweetcorn chowder (vegan) recipe. Thanks so much for reading. I’m sure you can 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
