Thick. Creamy. Smokey. Sweet. And Zingy. This is our Vegan Sweet Corn Chowder! A quick hearty recipe for a warming lunch for two, whenever you need a hug from your bowl of soup! Beautifully vegan, filling, and full of flavour and different textures, this Creamed Corn Soup will be an instant hit with your family and friends!
50gcreamed coconutfrom a block (see details in the text above), roughly chopped
1vegetable stock cube+ 400ml of boiling water
1spring onionsliced diagonally
1limecut into wedges
In a large pan with a lid, heat 2 tbsp of oil. Add onions, peppers and chilli flakes and cook for 3 minutes, until just starting to soften.
Add creamed coconut and stir (don't worry if it stays in lumps). Add frozen sweetcorn. Crumble in a stock cube. Add 400 ml of boiling water, a tsp of smoked paprika and stir well. Bring to a simmer. Then cover with a lid and leave to cook for 15 minutes.
Once cooked, transfer half of the soup into a liquidiser and blend until smooth. Add back into the soup. It will give your soup thickness. Stir the chowder and reheat if needed.
Take the chowder off of the heat. Squeeze in half a lime and stir. Divide into two bowls, top with spring onion, a sprinkle of smoked paprika and a lime wedge.