Corn chowder
Seems winter has come back to bother us on the south coast (it actually snowed here yesterday) so I made a corn chowder to warm us up. You can cook this on the stove top or leave it to cook all day in a slow cooker so there’s a hearty meal waiting for you when you get home after post work exercise. This makes a lot so downsize the ingredients proportionality if you only want enough for one meal.
Ingredients:
- 4 small tins sweet corn
- 6 small celery sticks (diced)
- 1 yellow pepper (diced)
- Half head cauliflower (broken into small florets)
- 2 large carrots (grated)
- 2 potatoes (diced, skin on)
- 1 clove garlic
- 3 litres vegan soup stock
- 100g dry quinoa (rinsed)
- 500ml of plant milk
- 50g cornmeal (polenta)
- 20g nooch
- 2 tsp hot sauce
- 2 tsp marjoram
- 2 tsp turmeric
- I tbsp oil
Method:
- Fry celery and garlic in oil until tender
- Pour over stock
- Add 2 tins corn, rest of veg, quinoa, herbs and hot sauce
- Simmer until veg are cooked through
- Add cornmeal whilst stirring rapidly
- Remove from heat, blend soup
- Put back on heat and add rest of sweet corn, nooch and milk
- Simmer, stirring occasionally, until ready to eat.
- Cool leftovers rapidly and store in fridge or freeze.