Sweetcorn Chowder

We wanted to share one of our favourite lunches with you. Since coming across the recipe I would say we’ve had it at least 4 times and always enjoy it.

Its simple to make and tastes really good, we couldn’t recommend it more highly. We often have it with a slice of bread, a roll or something similar. It tastes so good we’ve even had it by itself too!

Sweetcorn Chowder

Serves 4 | Prep 10 minutes | Cook 20-25 minutes

Ingredients

  • 1 tbsp Vegetable Oil
  • 2 onions, chopped
  • 3 large tins of Green Giant Sweetcorn (drained)
  • 16 floz (450ml) Vegetable Stock
  • Seasoning to taste
  • 16 floz (450ml) Alpro Soya Milk
  • 2 tbsp chopped parsley

Method

1.) Fry the onion gently in the vegetable oil until it starts to soften and become transparent.

2.) Add the vegetable stock and bring to the boil. Season and reduce the heat, then add the sweetcorn.

3.) Add the soya milk and blend for a few seconds only, to retain some of the crunch from the sweetcorn. Reheat gently. Take off the heat and stir in the parsley.

Copyright © The Vegan Society. Adapted slightly by us.

Please note: The original recipe uses sweetcorn from the cob however at the time this wasn’t readily available which is why we did this recipe with tinned sweetcorn instead. You can use sweetcorn from the cob if your able to get it and this is the recipe for that version below:

Ingredients

Same as above but uses 4 corn cobs, corn trimmed off instead of tinned sweetcorn.

Method

Same as above but follow this for step two: Add the corn and vegetable stock and bring to the boil. Season and reduce the heat, simmering until the corn is cooked.

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