Sweetcorn chowder (vegan)

Name: Sweetcorn chowder (vegan)
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 large leek, sliced; 1 tbsp. rice bran oil (or other preferred oil); 1 medium potato (150g,peeled and chopped); 1 garlic clove, crushed; chilli flakes (optional); half a yellow pepper, deseeded and chopped; half a courgette, finely diced; 300 g frozen sweetcorn; 1 teaspoon smoked paprika; 1 litre vegetable stock (I used bouillon); 200 ml canned coconut milk; Salt; Toasted almonds (optional)

Susy Wall @singing_chef

West Midlands, UK

I'm trying to smuggle different types of vegetables into my daughters diets and so I decided that this bright, warming soup could be the answer. Also, I had a bag of frozen sweetcorn that was taking up way too much room in my freezer so it seemed the obvious fit.

This is an adaptation of a vegan sweetcorn chowder I found on delicious magazines' website. I wasn't going out of my way to be vegan but I didn't have any cream in and I'm trying to be a little healthier with it being January! You could always use half fat coconut milk if you're feeling the waistband pinch too! ( I am really going to try and eat this without bread ….hmmm)

Susy Wall @singing_chef

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Ingredients

30 minutes

4 servings

1large leek, sliced
1 tbsp.rice bran oil (or other preferred oil)
1medium potato (150g,peeled and chopped)
1garlic clove, crushed
chilli flakes (optional)
halfa yellow pepper, deseeded and chopped
halfa courgette, finely diced
300 gfrozen sweetcorn
1 teaspoonsmoked paprika
1 litrevegetable stock (I used bouillon)
200 mlcanned coconut milk
Salt
Toasted almonds (optional)

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Steps

30 minutes

1

Heat the oil in a saucepan. Add the leek, garlic, yellow pepper and courgette. Gently fry until soft (about 5 minutes).
2

Add the potato and sweetcorn and stir well.
3

Add the stock, coconut milk, chilli flakes (if using) and smoked paprika. Bring to the boil and simmer on low whilst partially covered with a lid. Cook for about 25 minutes or until the potato pieces are cooked through.
4

Add half a teaspoon salt (or to taste - you may need slightly more or less depending on preference)
5

Blend with a hand blender. Alternatively, you can remove a cup of soup before blending and replace after the rest has been blitzed. I blended all of mine and passed it through a sieve as I wanted to make sure there were no "bits" that my children could complain about! This really isn't necessary though if you don't have picky eaters.
6

Sprinkle a baking try with a handful of flaked almonds and toast under a hot grill for a few minutes - keep an eye on them as they can suddenly brown very quickly! Sprinkle them on your lovely soup and enjoy:) Alternatively you could serve this with my "no waiting" wholemeal bread which could be in the oven whilst this soup cooks on the stove!