Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4–6
Ingredients: 3 tablespoons chopped tarragon, plus extra leaves to serve; 750 ml (26 fl oz/3 cups) hot vegetable stock, plus 250 ml (9 fl oz/1 cup) extra for thinning if needed; 3 tablespoons plain (all-purpose) flour; 2 tablespoons olive oil; 1 squeeze lemon juice; 1 white onion, finely chopped; 1 celery stalk, finely chopped; freshly ground black pepper; sea salt flakes; 300 g (10½ oz) peeled and diced potatoes; 400 ml (14 fl oz) unsweetened rice milk; 4 corn cobs, kernels sliced off with a sharp knife; 2 garlic cloves, finely sliced

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Rich and hearty, this is a delicious and satisfying soup. I generally use rice milk as its mild flavour doesn’t detract from the sweetness of the corn, but any non-dairy milk will work well.

Ingredients

2 tablespoons olive oil
1 celery stalk, finely chopped
1 white onion, finely chopp

Method

Heat the olive oil in a heavy pan, add the celery and onion and season with salt and pepper. Fry over a medium heat until tender. Add the garlic and cook for a few minutes more. Stir in the potatoes, sprinkle with the flour and cook over a medium heat for a couple of minutes, stirring constantly. Add the 750 ml

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Corn Chowder

Ingredients

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