Ingredients
Equipment
Method
- Heat the oil in the saucepan and add the chopped onion. Cook over a medium heat for a few minutes then add the garlic and stir.
- Add the diced potatoes and stir. Sprinkle over the flour and stir again. Allow it to cook for a few minutes stirring all the time.
- Add the stock, the milk and the corn, stir ensuring that nothing catches on the bottom of the saucepan. Bring to a gentle boil and then turn down the heat.
- Allow the chowder to simmer until the potatoes and the corn are cooked. This should take about 15 minutes.
- Once the vegetables are cooked, ladle the soup into the blender. You may need to do this in two batches. Blend until the soup is quite smooth and return to the saucepan. Taste to check the seasoning and add more if it needs it.
- If the soup seems too thick for your liking add a little more stock or almond milk. If it seems a little thin then cook it a little longer until it thickens.
- Serve your soup and enjoy!
Nutrition
Notes
Nutrition Information is computer generated and is intended as a guideline only.
This soup is suitable for vegan, plant-based, dairy-free and vegetarian diets if made with suitable milk. There is a lot to choose from; unsweetened soya milk, unsweetened almond milk, oat milk, just do make sure that it is unsweetened.
Serving Ideas:
- Leave it slightly chunky so that you can see the corn kernels in the finished soup.
- Blend it completely smooth. You may have to do this in two batches so that you don’t overwhelm your blender.
- Serve it with warmed crusty bread or garlic bread.
- Make yourself some delicious garlic croutons to add a little crunch and wonderful garlic flavours.
- Sprinkle over some chopped fresh coriander and chilli for a Mexican vibe.
- Add a little chopped fresh, green chilli or sprinkle a few chilli flakes on the top. This sweetcorn soup goes really well with a little chilli heat.