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for the love of soup!

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Sweetcorn Chowder

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


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


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

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