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Vegan Sweetcorn Chowder

Vegan Sweetcorn Chowder

Thick. Creamy. Smokey. Sweet. And Zingy. This is our Vegan Sweetcorn Chowder! A quick hearty recipe for a warming lunch for two, whenever you need a hug from your bowl of soup! Beautifully vegan, filling, satisfying, full of flavour and different textures, this Sweetcorn Chowder will be an instant hit with your family and friends!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Mexican, Plant-Based, Vegan
Servings 2 portions

Equipment

  • Liquidised or Stick Blender

Ingredients
  

  • 2 tbsp oil
  • 1 red onion finely chopped
  • 1 red pepper thinly sliced
  • ¼ tsp chilli flakes
  • 50 g creamed coconut from a block (see details in the text above), roughly chopped
  • 300 g frozen sweetcorn
  • 1 vegetable stock cube + 400ml of boiling water
  • 1 tsp smoked paprika
  • 1 spring onion sliced diagonally
  • 1 lime cut into wedges

Instructions
 

  • 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.
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