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!
- 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
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.