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.

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