Creamy Sweet Corn Chowder

    Category
    Yields1 Serving
    Ingredients:
     ½ cup Veg broth to sauté the onions
     ½ White onion chopped
     ½ 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 ½ cups Vegetable broth
     ¼ Can low fat coconut milk
     ½ cup Plant milk
     1 tsp Smoked paprika
     ½ tsp Hot paprika
     Salt and pepper to taste
     Reserve some sweetcorn, and pepper for garnish
     Chopped fresh chives for garnish (optional)
    Directions:
    1

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

    2

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

    3

    Now add the stock and coconut milk and plant milk

    4

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

    5

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

    6

    Decorate with fresh chives and a few corn kernels

    Ingredients

    Ingredients:
     ½ cup Veg broth to sauté the onions
     ½ White onion chopped
     ½ 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 ½ cups Vegetable broth
     ¼ Can low fat coconut milk
     ½ cup Plant milk
     1 tsp Smoked paprika
     ½ tsp Hot paprika
     Salt and pepper to taste
     Reserve some sweetcorn, and pepper for garnish
     Chopped fresh chives for garnish (optional)

    Directions

    Directions:
    1

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

    2

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

    3

    Now add the stock and coconut milk and plant milk

    4

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

    5

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

    6

    Decorate with fresh chives and a few corn kernels

    Creamy Sweet Corn Chowder