Recipes
Peach-and-Raspberry-Eton-Mess

Corn Chowder

Corn Chowder

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This is so delicious and easy to make. The sweet corn, creamy Vitasoy Soy Milky Lite and fragrant thyme leaves creates a delicious yet simple recipe that can be made time and time again.

  • Recipe by Veggieful
  • Serves 4
  • Prep Time 10 minutes
  • Cooking Time 15 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 200g white potato, diced
  • 1 kg frozen sweet corn kernels, defrosted
  • 1 tablespoon flour
  • ½ teaspoon ‘smoked’ paprika
  • 4 cups vegetable stock
  • ½ cup Vitasoy Soy Milky Lite
  • ½ tablespoon fresh thyme leaves
  • Salt and pepper to taste
Instructions
  1. In a pot on high heat, add the olive oil and onion and sauté until transparent. Add the garlic and potato to the pot and sauté for another minute until fragrant. Add in the corn kernels, flour and smoked paprika and stir for a minute or so to let the corn take on the garlic and onion flavour.
  2. Pour in the stock, Vitasoy Soy Milky Lite and thyme leaves and stir until combined. Allow to simmer for 15 minutes or so until heated through and slightly reduced. If a thinner consistency is desired, add more Vitasoy Soy Milky Lite or vegetable stock. Season with salt and pepper and take off the heat.
  3. Using a handheld stick blender, blend about 1/3 of the soup to give a chunky consistency. Serve immediately with garlic bread. Enjoy!