Sweetcorn Chowder

This sweetcorn chowder has a delicate smoky flavour and by using frozen sweetcorn means it’s quick to rustle up. Suitable for vegans and those following a gluten and wheat free diet, it’s a great recipe to have in your repertoire.

Ingredients

1 tbsp sunflower oil
1 onion - roughly chopped
2 medium potatoes - diced
1 stick of celery - chopped
¼ tsp chilli flakes
300g frozen sweetcorn
800ml gluten and wheat free vegetable stock (from a stock cube is fine) hot
400ml can of coconut milk
1 tsp smoked paprika
Salt and freshly ground black pepper
Fresh parsley to serve

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: American

Type: Starter

Method

Prep time: 10 mins Cook time: 20 mins

In a large lidded pan, heat the oil over a medium heat and add in the onion, celery, potatoes and chilli flakes and cook for 2 minutes to soften.

Add the frozen sweetcorn to the pan, with the vegetable stock and coconut milk. Turn up the heat to high and add the smoked paprika and bring to the boil. Partially cover with a lid and cook for 15 minutes, stirring occasionally.

Remove from the heat and season. Blitz half the soup and pour this back into the remaining unblended soup and serve hot, scattered with fresh parsley.

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