vegan corn chowder

I love buying corn on the cob in the summer. However, I invariably buy more than I need! This is the perfect recipe if you have left over corn. It can also be made with canned corn too, ensuring you can make it year round. This recipe comes from The Plant Based Cookbook by Deliciously Ella.

Ingredients

500g tinned (drained weight) or fresh sweetcorn (about 3 or 4 medium size corn on the cobs)

olive oil

1 onion, chopped

1 garlic clove, chopped

Pinch of chili flakes

1 tablespoon vegetable bouillon powder of 1 vegetable stock cube

Juice of 1 lemon

1 x 400g of tinned coconut milk

salt and pepper

To serve: Plain yoghurt, handful cilantro (coriander) leaves or fig compote (as seen in the photo - I used pre bought fig jam!)

Creating the Magic!

If using fresh corn on the cob, steam your corn on the cob until it’s cooked. Let it cool. Then carefully turn it on its end and slice off the corn.

Preheat the oven to 220C (fan 200C). Then place the corn kernels (either fresh of tinned) with a drizzle of olive oil and a little salt and pepper on a baking tray. Bake in the oven for 15-20 minutes, until golden.

Meanwhile, put the onions and garlic into a large saucepan, with a drizzle of olive oil, some salt and pepper and cook gently for 10-15 minutes, or until soft. Add the golden corn to the pan and cook for a further 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.

After 20 minutes add the chili flakes, bouillon powder (or stock cube), lemon juice and coconut milk. Bring to the boil, before reducing the heat and leaving to simmer for 10-15 minutes. Once the kernels feel soft, remove from the heat and blitz using a hand blender.

Spoon the chowder into bowls and serve with a dollop of yoghurt and some cilantro (coriander) sprinkled on top.

Note: Or for a slightly different flavor, serve with a little fig compote. Yum!