Cozy up to a big bowl of this homemade corn chowder! Easy to make with either fresh or frozen corn, it’s a great year-round soup! Try this version from Flying Squirrel Vegan Cheese using their vegan camembert!
Start by steaming the corn for about 15 minutes. When done preheat the oven to 180 degrees. Season the corn with chilli salt and sprinkle with rosemary. Place in a baking tray and bake in the oven for 20 minutes.
While the corn is baking chop all the remaining vegetables in chunks, heat some olive oil and fry for about 10 minutes. Take off the heat.
Place in a big pot and pour in the stock and soya cream. Bring to the boil and simmer for about 15 minutes or until the potatoes are cooked. When the soup is done, take out about half of the vegetables using a spoon with holes. Take two cobs and cut of the kernels. Place the soup and kernels in a blender and blend until smooth.
Pour back into the pot or serving dish, cut the kernels of the remaining cobs and add those and the vegetables taken out earlier back into the soup.
Serve with some crispy onions and chives
A bowl of traditional Korean napa kimchi with white rice.