I absolutely LOVE chowder, I love it's creaminess, I love how filling it's just so warming and delicious...perfect for a rainy day lunch 🥰
Last year i was on a mission to nail the perfect plant-based chowder and forgive my modesty but this one is pretty awesome! That's not just my humble opinion though, we used to sell this on our home delivery menu and also through Pumpkin Brown, the wonderful little plant-based cafe on the Grassmarket in Edinburgh. It went down a storm with both, hence my uncharacteristic confidence with this one!
This is a super easy recipe, minimal chopping no complex method, simply roast the corn, saute the onions and combine it altogether! Takes about 30 mins to make and it freezes well (you know how I love the freezer!), so it's a really good one to add to your recipe repertoire.
Now nutritionally, you will find a healthier soup, this one is more about enjoying a creamy warming bowl of soup than it is a bowl full of nutrients. That said, provided you get plenty veg in throughout the rest of the day and ease off on any high fat foods it can absolutely be enjoyed as part of a balanced diet.
Nutritional values for approx 400g serving:
376 kcal | 19g fat | 31g carbs | 13g protein
🌽 1x large onion
🌽 3x cloves garlic
🌽 100g butter beans (drained weight)
🌽 1x stock cube
🌽 400g can coconut milk
🌽 100ml water (optional)
🌽 1 tbsp lemon juice
🌽 1 tbsp olive oil
🌽 1/2 tsp salt
🌽 1/2 tsp black pepper
🌽 drizzle of coconut yoghurt
🌽 sprig of coriander
🌽 wedge of lime
- Pre-heat oven to 200 degrees
- If you're using tinned sweetcorn, drain first. Spread evenly over a baking tray, make sure it’s in a single layer not piled high so it roasts rather than steams.
- Drizzle the sweetcorn with ½ tsp salt / ½ tsp black pepper & ½ tbsp olive oil. Roast for 15-20 mins until you can start to smell the sweetness of the corn cooking. Careful not to let the corn go crispy.
- Next, prep the base of our chowder. Peel & dice the onion and crush the garlic cloves. Saute in a large saucepan with 1/2 tbsp olive oil for 3-4 mins until the onions have softened.
- After the onions & garlic have softened and turned translucent, reduce the heat and add the drained butter beans. Continue to saute but on a lower heat now for a further 3-4 minutes. You want this all to be really well cooked and all the flavours to come together, ensure you don’t burn the beans to the bottom of the pan, but a bit of browning of the onions is absolutely fine and will make the flavour all the richer.
- Once the sweetcorn is roasted (approx 15-20mins), remove from the oven and add to the saucepan along with all the seasoning & oil from the baking tray.
- Now also add the stock cube, can of coconut milk and 1 tbsp lemon juice to the saucepan and gently bring to a simmer, allowing to simmer for approximately 10 mins.
- Depending on how thick you like your chowder I would recommend probably adding approx. 100ml water to the chowder just to ensure it’s pourable, but if you like your chowder thick enough for your spoon to stand up in then there is no need!
- Now it’s time to blend. Simply transfer the chowder into a blender and blend on full speed until smooth. I say smooth, but there will always be a bit of texture to this chowder due to the casings of the corn, but that’s part of its charm!
- I love serving this with a drizzle of coconut yoghurt on top, a sprinkle of chilli flakes just to balance that creaminess with a subtle kick of chilli and also a squeeze of lime juice. It makes the perfect warming lunch!
- Enjoy 😘
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