Vegan Corn Chowder

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This Vegan Corn Chowder is full of sweet and smoky flavours as well as hearty chunks of potato and sweetcorn.

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: garlic, lemon, miso, new potatoes, old bay seasoning, onion, parsley, red pepper, smoked paprika, soy milk, sweetcorn, thyme, vegetable stock

Servings: people

Calories: 526.66kcal

Ingredients

1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
1 red pepper diced
1 teaspoon thyme
1 teaspoon smoked paprika
1 teaspoon Old Bay seasoning optional
8 new potatoes diced
300 g sweetcorn tinned, drained
1 tablespoon miso paste
3 cups vegetable stock
1 cup unsweetened plant-milk e.g. soy milk
1 tablespoon lemon juice
Salt & pepper to taste
1 bunch parsley to serve

Instructions

Sauté onion and garlic in the olive oil for roughly 10 minutes.
Add the red pepper and cook until soft (roughly for another 10 minutes).
Add potatoes, corn, and miso.
Next stir in the thyme, paprika, and Old Bay seasoning and cook until aromatic (roughly 2 minutes).
Add the stock then simmer until the potatoes are tender. This should take 15 - 20 minutes.
Blend ⅓ of the soup with the milk then return to the saucepan to simmer for 10 minutes.
Season to taste with the lemon and salt and pepper and serve with the parsley.

Nutrition