This Vegan Corn Chowder is a delicious, creamy family treat! This recipe makes enough for two people and would go perfectly with some of our homemade garlic bread. For smaller appetites this could definitely feed 4, especially if you pair it with some bread or rolls.
Although this recipe tastes quite thick and creamy, I did not use any cream in the recipe and so it is much healthier than a creamy chowder. The flour makes the mix a lot thicker, this mixed with the milk gives it a much creamier taste.
Potatoes are the perfect way to bulk any meal and they are a delicious mix with the corn and onion. It is a good idea to boil the potatoes before adding them to the meal as they won’t have long to soften with the rest of the ingredients. I did not peel my potatoes, but if you aren’t a fan of potato skin on your meals then just peel the potatoes before boiling.
For a much fresher corn taste, use fresh corn or corn on the cob. I used tinned sweet corn as we had that available at the time and is still very flavoursome.
Nutrtional Information for 1 portion (half the recipe):
Calories: 516.5
Fat: 8.55g
Carbohydrates: 98.35g
Fiber: 10.3g
Protein: 12.7g
Calcium: 204mg
Iron: 6.5mg
We hope you like this recipe as much as we do!
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Vegan Corn Chowder - Serves 2
Ingredients:
1 tbsp Vegan Butter
1 White Onion, Diced
1 Garlic Clove, Diced
1 tsp Thyme
⅓ Cup Plain Flour
1 Veg Stock Cube in 1 Cup Boiling Water
1 Cup Vegan Milk
1 ½ Cup Potatoes, Diced and Boiled
1 Tin Sweetcorn
2-4 Spring Onions
Method
Melt the butter in a pan.
Fry the onion, garlic and thyme in the butter.
Mix in the flour.
Add the veg stock cube and water a little at a time.
Add the milk a little at a time.
Simmer for 2 mins.
Add the potatoes.
Add the sweetcorn and spring onions.
Simmer for 2 mins.
Serve
Enjoy.
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