Sweetcorn chowder

  • Serves 4
  • Hands-on time 20 min
  • Easy
Katy Beskow's vegan chowder has a heart, smoky flavour to it. Using frozen sweetcorn in this quick and easy recipe reduces the cooking time to 20 minutes.

Nutritional info per serving

  • Calories288kcals
  • Fat22.4g (17.1g saturated)
  • Protein5g
  • Carbohydrates14.9g (7.4g sugars)
  • Fibre3.1g
  • Salt1.3g
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  • 1 tbsp sunflower oil
  • 1 onion, roughly chopped
  • 1 red pepper, finely sliced
  • 1 celery stick, chopped
  • ¼ tsp chilli flakes
  • 300g frozen sweetcorn
  • 800ml vegetable stock, hot
  • 400ml coconut milk
  • 1 rounded tsp smoked paprika
  • 2 spring onions, thinly sliced on the diagonal, handful fresh coriander leaves and 1 lime, quartered, to garnish


  1. In a large pan with a lid, heat the oil over a medium heat. Add the onion, then add the red pepper, celery and chilli flakes and cook for 2-3 minutes to soften slightly.
  2. Add the sweetcorn, vegetable stock and coconut milk, then increase the heat to high. Stir in the smoked paprika, then partially cover with a lid. Cook for 10 minutes, stirring every now and then.
  3. Remove from the heat and season with sea salt. Ladle half the soup into a blender and whizz until smooth. Pour the smooth half back into the unblended soup and mix to combine. Serve hot, scattered with the spring onions, coriander and a wedge of lime to garnish.

Recipe from Katy Beskow's book 15 Minute Vegan (£8, Amazon).

  • For a thicker soup, blend in some boiled potatoes with the sweetcorn (step 3).
  • Make up to 24 hours in advance. Store covered in the fridge and warm over a low heat.

From April 2017

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