Sign in to follow this  
LoveFromAmy

for the love of soup!

Recommended Posts

Sweetcorn Chowder

(i only made half of this recipe & it still made quite a lot..not a bad thing at all though!)

Ingredients:

1 tablespoon olive oil

1 medium size onion, cut into 5mm/ 1/4in dice

1 large red pepper, finely chopped

2 carrots, peeled n’ cut into 1cm/ 1/2in dice

2 jalapeño chillies, seeded n’ thinly sliced (use less if you want less heat)

1 teaspoon dried rosemary

1 teaspoon dried thyme

A few dashes of black pepper

1 teaspoon salt

750ml/1.5 pints veg stock or water

Fresh sweetcorn kernels (from about 5 cobs of corn)

2 medium size potatoes, peeled and sliced into 1cm/ 1/2in chunks

1 bay leaf

Pinch of cayenne

Juice of 1 lime

4 tablespoons plain soy milk

1 tablespoon maple syrup

Method:

Sauté onions, peppers, carrots & jalapeños in olive oil over medium heat until onions are translucent (about 7 mins). Add rosemary, thyme, black pepper & salt. Saute 1 min more. Add stock, corn, potatoes, bay leaf & cayenne. Cover & bring to a boil, then lower heat & simmer for 20mins, or until potatoes are tender. Uncover & simmer 10mins more to let the liquid reduce a bit. Remove bay leaf & purée half the chowder until smooth either using a handheld blender or by transferring half to a blender. Add back to the pot. Add the lime juice to taste, then add the soy milk & maple syrup. Simmer 5 more mins. Let sit for at least 10mins before serving..even better next day though!

(Adapted from ‘Vegan with Vengeance’ by Isa Chandra Moskowitz)

p.s – if you're using a blender let the soup cool a little bit so that it wont explode in youre face Smiler

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this