Sweetcorn Chowder

It’s still wet and miserable and feels more like October than July, so soup seemed more appropriate than salads and picnics. My girls love sweetcorn so this chowder recipe ticks a lot of boxes, and requires little preparation and shopping – perfect for busy days. This soup is smooth, silky and comforting with no dairy-produce in sight.

Sweetcorn Chowder (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

serves 3-4

  • 1/2 onion, chopped
  • 1 stick of celery, peeled and chopped
  • 1 potato, peeled and chopped
  • 1/2 clove of garlic, finely chopped
  • 1 small tin of sweetcorn, drained
  • 500ml vegetable stock, such as Marigold Vegan Swiss Bouillion

– Saute the onion and celery in olive oil until soft.

– Add the potato and garlic and continue to saute for a couple of minutes

– Add the sweetcorn and stock.

– Simmer for 15 minutes, or until potatoes are cooked through.

– Blend until smooth.

– Check and adjust the seasoning.

– Serve with savoury scones, recipe to follow.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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