Sweetcorn Chowder

When I was in America recently I ate some really cool things and I also made a mental-note of some of the dishes I couldn’t eat at the time, but that I would endeavor to veganize at home ASAP. This included a sweetcorn chowder. It’s almost worth making it just so you can say the word “chowdah” in a Boston accent. Creamy, comforting and cheap I made this chowdaaah from the bits in my cupboards and fridge and improvised a little along the way. Here’s what I did:

Ingredients
1tbsp olive oil

1 red onion, chopped,

2 cloves garlic, finely chopped

3 ribs of celery, chopped

A couple of handfuls of medium-sized potatoes, chopped

1 very large tin of sweetcorn

1 red pepper, chopped

1 tbsp Old Bay Seasoning (if you don’t have this then 1 tsp of celery salt, 1 tsp of paprika and a pinch of salt and pepper will cover it)

1 tbsp of White Wine Vinegar

Around 500ml vegetable stock

1 tin of coconut milk

Garnish with: sweetcorn, red pepper, finely chopped chives, loads of salt and pepper, etc.

chowdaMethod (for 3-4 portions)

a/ Heat the oil in a big sturdy saucepan over a gentle heat and fry the onion and garlic along with some seasoning for a few minutes.

b/ Add the celery and potatoes and cook until everything begins to soften a little.

c/ Then add the sweetcorn (reserving a little as a garnish if you like), most of the red pepper (again reserve some to garnish your soup if you’re feeling all fancy) and add your Old Bay seasoning/ celery salt and paprika.

d/ After a few more minutes add the white wine vinegar, vegetable stock and coconut milk.

e/ Cover and simmer the soup gently for around another 15 or 20 minutes or so, before blending to the consistency you prefer.

f/ Check the seasoning and then serve – topped with the corn, red pepper and chopped chives (if you have to hand).

As the old advert says – soup is like a mug in a hug. And some days (*side-eyes the whole of 2016*) you could really do with a hug.

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