Vegan Corn Chowder
User Reviews
5
Vegan Corn Chowder
Description
Vegan Corn Chowder combines diced onions, celery, garlic, sweet potato, and corn kernels cooked together with vegetable stock and creamy coconut milk. The use of turmeric and red chili introduces gentle earthy and spicy notes without overpowering the natural sweetness of the corn and sweet potato. After slow cooking, the chowder is partially blended to maintain textural interest, allowing tender vegetable pieces to remain.
The chowder is served with fresh lime juice to add acidity and complemented by optional toppings like chopped coriander, red pepper, extra sweetcorn, and chili to suit personal preference. This makes for a soothing and flavorful vegan soup suitable for cooler days or whenever a filling, hearty soup is desired.
The recipe accommodates cooking in either a multicooker or on the stovetop. Adjustments in cooking time ensure the vegetables reach the ideal softness for blending without becoming mushy.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 celery diced, stalks
- 2 cloves garlic finely chopped
- 1 sweet potato peeled and cut into small cubes, medium
- 350 g corn kernels fresh or frozen
- 465 ml vegetable stock
- 1 cans coconut milk (400ml/14 oz cans)
- 1-2 teaspoons red chilli or to taste, finely chopped
- ½ teaspoon Turmeric ground
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
To serve (all optional):
- lime fresh
- Coriander leaves
- red pepper chopped
- sweetcorn kernels
- chilli finely chopped
Instructions
To cook in a Redmond Multicooker
- Set the multicooker to ‘fry’ for 5 minutes. Add the oil and, with the lid open and stirring, saute the onion and celery for a few minutes until softened. Add the garlic, sweet potato, corn, stock, coconut milk, chilli, turmeric, salt and pepper and stir well.
- Close the lid and set the multicooker to ‘stew’ for 30 minutes.
- Transfer to a blender or use an immersion blender to roughly blitz the chowder, but allow some chunks to remain.
- Pour into bowls and serve with a squeeze of fresh lime juice and topped with coriander, red pepper, corn and chilli.
To cook on the stovetop
- In a large saucepan, heat the oil over a medium heat, then saute the onion and celery for a few minutes until softened. Add the garlic, sweet potato, corn, coconut milk, stock, chilli, turmeric, salt and pepper and stir well. Reduce the heat to low and simmer the soup for 20 minutes or until the vegetables are all soft.
- Transfer to a blender or use an immersion blender to roughly blitz the chowder, but allow some chunks to remain.
- Pour into bowls and serve with a squeeze of fresh lime juice and topped with chopped coriander and red pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 18g | 90% |
| Sodium | 675mg | 28% |
| Potassium | 532mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4990IU | 100% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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