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Potato and corn chowder recipe

60 ratings

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. See method

Serves 4
20 mins to prepare and 15 mins to cook
179 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
3 garlic cloves, crushed
1 tsp smoked paprika
1 Maris Piper potato (approx 250g), peeled and diced
1 red chilli, deseeded and finely chopped
1 tbsp plain flour
500ml almond milk, plus extra to taste
200g tin naturally sweet sweetcorn, drained
5g fresh flat-leaf parsley leaves
5g chives, finely snipped
fresh bread, warmed, to serve

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
745kj
179kcal 9%
Fat
8g 11%
Saturates
1g 6%
Sugars
6g 7%
Salt
0.4g 7%

of the reference intake
Carbohydrate 24.1g Protein 4g Fibre 4g

Method

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.

See more Vegan recipe ideas