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:
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.
Method (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.