Name: Vegan Corn Chowder
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tbsp olive oil; 1 onion; 2 celery sticks; 1 chili; 3 garlic cloves; 1/2 head of cauliflower; 1 tsp sweet smoked paprika; 1 tbs dried thyme; 1 bay leaf; 3 tbsp plain flour; 2 cups/ 480ml vegan cream; 2 cups / 480ml vegetable stock; 3 cups of sweetcorn (half blitzed); 1 tbsp soy sauce; 1 tsp sea salt; 2 tsp black pepper; Round loaf of bread (top cut off and middle scooped out); Chopped fresh thyme; Charred corn kernels (optional)

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An ‘epic’ vegan corn chowder served in a bread bowl – made in just 15 minutes

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Duration15

Cook Time10

Prep Time5

Servings

Ingredients

1 tbsp olive oil
1 onion
2 celery sticks
1 chili
3 garlic cloves
1/2 head of cauliflower
1 tsp sweet smoked paprika
1 tbs dried thyme
1 bay leaf
3 tbsp plain flour
2 cups/ 480ml vegan cream
2 cups / 480ml vegetable stock
3 cups of sweetcorn half blitzed
1 tbsp soy sauce
1 tsp sea salt
2 tsp black pepper

To serve

Round loaf of bread top cut off and middle scooped out
Chopped fresh thyme
Charred corn kernels optional

Instructions

1. Pre heat a large sauce pan over a high heat.
2. Add the onion, celery, chilli & garlic to a food processor and blitz until they are chopped fine.
3. Add the oil to the pan, followed by the onion mixture, paprika, thyme & bay.
4. Sauté the mix for 2-3 minutes, stirring often. Add the cauliflower & cook for another minutes.
5. Turn the heat down then add the plain flour. Cook out the flour for a minute or so. Then add the cream & stock.
6. Mix well to remove any lumps.
7. Add the blitzed corn & allow the soup to come to a boil and thicken up for around 4-5 minutes.
8. Just before serving add the whole sweetcorn, soy & seasoning.
9. Serve inside your bread bowl, garnish with fresh thyme leaves.