Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, sweetcorn chowder (vegan). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sweetcorn chowder (vegan) is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Sweetcorn chowder (vegan) is something that I’ve loved my whole life. They are nice and they look fantastic.

This healthy vegan corn chowder is super creamy, rich, and comforting. This easy corn chowder recipe is loaded with healthy produce which I love. It contains sweet corn, fresh from the cob, potatoes, red bell pepper, celery, and garlic.

To get started with this particular recipe, we must first prepare a few components. You can cook sweetcorn chowder (vegan) using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sweetcorn chowder (vegan):

1. Take 1 large leek, sliced
2. Prepare 1 tbsp. rice bran oil (or other preferred oil)
3. Take 1 medium potato (150g,peeled and chopped)
4. Take 1 garlic clove, crushed
5. Get chilli flakes (optional)
6. Prepare half a yellow pepper, deseeded and chopped
7. Get half a courgette, finely diced
8. Take 300 g frozen sweetcorn
9. Make ready 1 teaspoon smoked paprika
10. Get 1 litre vegetable stock (I used bouillon)
11. Get 200 ml canned coconut milk
12. Prepare Salt
13. Take Toasted almonds (optional)

Ready for this vegan sweet potato corn chowder with a little hint of curry spice? It's comforting, filling and a wonderful way to use up fresh or frozen summer corn. Creamy and hearty vegan corn chowder with potatoes! This soup is rich and comforting and makes a delicious appetizer or main I am in love with this vegan corn chowder.

Steps to make Sweetcorn chowder (vegan):

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!

It is deliciously creamy and rich while still maintaining a feeling of lightness from the fresh. » Sweetcorn chowder. This soup is decadent and creamy, yet light. Grab some chunks of baguette Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until. This simple vegan corn chowder was one I experimented with - a lot - and have made many, many times since.

So that is going to wrap this up with this special food sweetcorn chowder (vegan) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!