Sweetcorn chowder (vegan)

Name: Sweetcorn chowder (vegan)
Prep time: 20 h
Cook time: 20 min
Total time: 20 h 20 min
Yield: Serves 4
Cuisine: British recipes

Easy
April 2017

Easy
April 2017

Serves 4
Hands-on time 20 min

Katy Beskow‘s vegan sweetcorn chowder has a hearty, smoky flavour to it. Using frozen sweetcorn in this quick and easy recipe reduces the cooking time to 20 minutes.

Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 288kcals
Fat: 22.4g (17.1g saturated)
Protein: 5g
Carbohydrates: 14.9g (7.4g sugars)
Fibre: 3.1g
Salt: 1.3g

Nutrition: per serving

Calories: 288kcals
Fat: 22.4g (17.1g saturated)
Protein: 5g
Carbohydrates: 14.9g (7.4g sugars)
Fibre: 3.1g
Salt: 1.3g

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Ingredients

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

Ingredients

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

Method

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.
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.
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).

Method

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.
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.
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).

delicious. tips

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.

Recipe By

Katy Beskow

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