Creamy Sweet Corn Chowder


December 13, 2016


1Heat a small amount of water in a medium saucepan and sauté the onion until transparent. Add splashes of water to prevent burning

2Add the garlic, paprika and vegetables and sauté for another 5 mins on a medium heat.

3Now add the stock and coconut milk and plant milk.

4Simmer until the vegetables are tender (about 10- 15 mins). Season to taste.

5Blend in a liquidiser or with an immersion stick blender. Note: allow to cool before using a liquidiser for safety reasons.

6Decorate with fresh chives and a few corn kernels.


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

1/4 can low fat coconut milk

1/2 cup plant 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)


2 Reviews


May 27, 2018

Yes, I would like to know as well – thanks!


May 23, 2018

Hi, this sounds lovely! How many servings would you recommend this makes, particulalry in relation to the 2 day shred?


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