Corn Chowder (Vegan)
Ingredients
- 2 tbsp Olive Oil
- 1 Onion
- 1 Celery Stick
- 3 Garlic Cloves
- 1 Large Potato
- 200 g Can of Corn drained
- 500 ml Almond Milk
- 1 Madium Red Chilli optional
- 1 tsp Smoked Paprika
- 1 tbsp Plain Flour
- Fresh Chives
Instructions
- Heat the oil in a large pot over medium heat. Add finely chopped onion and celery stick, crushed garlic and smoked paprika. Cook for 6 min stirring often. Add peeled and cubed potato, deseeded and chopped chilli, and flour. Stir everything and cook for further 3 min.
- Pour in the almond milk, it should cover the potatoes, if not add water as much as necessary. Continue to cook over medium heat for about 15 min.
- Once potatoes are cooked add corn and stir through. Blitz half of the soup with a hand blender or use potato masher if you don’t have one.
- You can add more almond milk to your desired consistency (optional step). If so, let it cook for a few more minutes.
- Serve with some chopped chives sprinkled on top and crunchy bread on the side.