A creamy, hearty chowder
Enjoy this creamy sweetcorn and chilli chowder for lunch or a light supper.
- SERVES: 2 – 3
- PREP TIME: 10 min
- COOKING TIME: 30 min
- DIFFICULTY: easy
- IDEAL FOR: vegetarian, meat-free, lunch
When you need a tasty, warming and (mostly) healthy meal.
Then this meat-free chowder with potatoes, beans, peppers and corn is the perfect dish.
I love chilli so made mine with a little more heat.
And instead of fresh corn on the cob, I used a tin of sweetcorn, which I always have in my cupboard.
And I also have tortilla’s in my cupboard.
So I drizzled a little olive oil, sprinkled sea salt and ground pepper over them, and then popped them in the oven for a few minutes.
They come out nice and toasty and warm.
And are perfect to serve alongside… or you could do the same with crusty bread.
- 1 onion, chopped finely
- 2 peppers, chopped
- 2 garlic cloves, minced
- 2 sweetcorn cobs or 1 tin of sweetcorn
- 2 large potatoes, diced into 2 cm pieces
- 1 tin black beans (or chickpeas)
- 1 chilli
- 1 corn chowder spice mix (½ tbsp smoked paprika, 1 tsp dried thyme, ½ tbsp bouillon powder, 2 bay leaves)
- 2 tortillas or some crusty bread
- 15g parsley
- 60ml double cream
- Start by finely dicing the onion, and cutting the peppers into small 2 – 3 cm. Peel and finely chop the garlic.
- Heat 2 tbsp of oil in a large pan. Gently fry the onion for 5 – 10 mins, stirring often.
- Preheat your oven to 190˚C.
- Scrub and chop the potatoes (no need to peel) into bite-sized chunks. Drain the beans. Slice 1 chilli into thin rings.
- Stir the peppers, sweetcorn kernels, potato, chowder spice mix, garlic and chilli rings (to your taste) into the onion. Stir in 800ml of water. Season. Bring to a low boil. Cook for 10 mins.
- Chop the parsley. Add the black beans and the cream to the saucepan. Simmer for 5 mins or so, until the potatoes are tender – this is your chowder.
- Lightly crush some of the potatoes at the end for a thicker sauce, if you like.
- Stir ½ the parsley into the chowder.
- Season well to taste.
- Serve, garnished with remaining parsley and crusty bread or toasted tortillas.
Recipe inspired by Riverfords
Looking for more meat-free recipes?
Check out recipe ideas, here