• April 23, 2021

CORN CHOWDER SOUP

This chowder can be as thick and creamy as you like, depending on how much of the soup you puree. Don’t forget to put the Salt-Free Hot Sauce on the table for those who want to add a little heat.

Ingredients


  •  1 onion, chopped
  • 2 celery stalks, chopped
  • 2 floury potatoes, diced
  • ¼ cup/35g nutritional yeast
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 4 cups/1 litre Light Vegetable Broth 
  • 1 pound/450g fresh or thawed frozen sweetcorn
  • 2 teaspoons white miso paste
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley

Salt-Free Hot Sauce (optional)

Preparation

Heat ¼ cup/60ml of water in a large pot over a medium heat. Add the onion, celery and potatoes. Cover and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the nutritional yeast, paprika, thyme, black pepper and Light Vegetable Broth. Bring to the boil, then lower the heat to low, stir in the sweetcorn and simmer for 20 minutes, or until the vegetables are tender.

Scoop 2 cups/500ml of the soup solids into a high-powered blender, add the miso paste, and blend until smooth. Stir the pureed mixture back into the soup. Add the lemon juice, then taste and adjust the seasonings, if needed. If you prefer a thicker chowder, puree another cup/250ml of soup solids and add it back to the pot. Heat the soup until hot and serve sprinkled with parsley and with Salt-Free Hot Sauce on the side (if usin).

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