Potato and corn chowder
Made with seasonal Maris Piper potatoes, this easy vegan recipe is a comforting bowl of autumnal goodness. Packed with flavour, a hint of spice, and entirely dairy-free, it's perfect topped with a sprinkling of fresh herbs and served with warm fresh bread for dunking.
- Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery, garlic and paprika, and cook gently for 6-7 mins until the onion is translucent. Stir in the potato, chilli and flour, and cook for a further 2-3 mins until the flour has dissolved.
- Pour over the almond milk (it should just cover the potatoes, so top up with cold water if necessary) and continue to cook over a medium heat for 15 mins or until the potato is tender. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan.
- Add extra almond milk to thin the soup to your desired consistency. Reheat gently, seasoning to taste, then sprinkle with the parsley and chives. Serve with chunks of warmed bread.
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