Creamy Sweetcorn Chowder with Toppings
Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 potatoes, peeled and chopped into cubes
- 2 large (340g) tins sweetcorn, drained
- 3 cups vegetable stock
- 2 cups almond milk
Preparation
Add olive oil, onion, and garlic to a large pan. Cook for three minutes until softened.
Add the potatoes, stir into the onions, cover, and cook for five minutes.
Add the corn, vegetable stock, almond milk, and bring to a gentle simmer.
Reduce the heat and cook for 15 minutes or until the potatoes are fully cooked.
Blend until smooth. You can either use a stick blender or a food processor. Be careful as it will be very hot.
This will give you a beautifully thick chowder. If you prefer it a little less thick, add a little more water or vegetable stock.
At this point, season well with salt and freshly ground black pepper.
The chowder is delicious on its own, but the toppings take it to the next level. You can add whatever you like; some ideas are avocado, roast chicken, crispy bacon, spring onion, extra corn, chili flakes, chili oil, tortilla chips, coriander, and chives.
