Creamy sweetcorn and chilli chowder

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.

Ingredients

• 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

Method

1. Start by finely dicing the onion, and cutting the peppers into small 2 – 3 cm. Peel and finely chop the garlic.
2. Heat 2 tbsp of oil in a large pan. Gently fry the onion for 5 – 10 mins, stirring often.
3. Preheat your oven to 190˚C.
4. Scrub and chop the potatoes (no need to peel) into bite-sized chunks. Drain the beans. Slice 1 chilli into thin rings.
5. 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.
6. 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.
7. Lightly crush some of the potatoes at the end for a thicker sauce, if you like.
8. Stir ½ the parsley into the chowder.
9. Season well to taste.
10. 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