Creamy Sweet Corn Chowder

  

December 13, 2016

Directions

11. Heat a small amount of olive oil the in a medium saucepan and sauté the onion until transparent. Add splashes of water to prevent burning

22. Add the garlic, paprika and vegetables and sauté for another 5 mins on a medium heat.

33. Now add the stock and coconut milk and simmer until the vegetables are tender (about 15 mins). Season to taste.

44. Blend in a liquidiser or with an immersion stick blender. Note: allow to cool before using a liquidiser for safety reasons.

5Decorate with fresh chives and a few corn kernels.

6I ate this with a gluten free seeded toast spread with hummus and could not eat for the next 4 hours. Filling and so delicious.

Ingredients

1/2 cup veg broth to sauté the onions

1/2 white onion chopped

I/2 bell pepper (yellow orange or red)

2 ears of fresh sweetcorn removed from the husk with a sharp knife, or use the equivalent amount of tinned or frozen.

2 sticks celery chopped

1 clove garlic minced

1 small potato peeled and cubed

1 1/2 cups vegetable broth

1/2 can light coconut milk

1 tsp smoked paprika

1/2 tsp hot paprika

Salt and pepper to taste

Reserve some sweetcorn, and pepper for garnish

Chopped fresh chives for garnish (optional)

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