Corn Chowder
Contains:
-
No Allergens
Suitable for:
-
Vegetarian
-
Vegan
-
No dairy
-
Gluten free
Ingredients
2 tbsp vegetable oil
1 onion
2 garlic cloves
1 celery stalk
500g potatoes
2 tbsp plain flour (or corn flour)
1 litre of semi-skimmed milk (or dairy free alternative)
225g thawed frozen corn
2 tbsp chopped chives
Optional:
Lemon juice to taste
500g sustainable fish cut into dices (salmon or haddock)
Contains:
-
No Allergens
Method
Step 1
Peel and dice the onion. Crush the garlic cloves. Slice celery stalk. Peel and dice potatoes.
Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.
step 1/4
Method
Step 2
Heat the oil in a large saucepan. Add onion, garlic, celery and potatoes. Cook under medium heat until softened.
Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.
step 2/4
Method
Step 3
Add potatoes, milk and flour to the pan. Cover and simmer for 10 mins or so until the potatoes are just tender.
Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.
step 3/4
Method
Step 4
Add corn to the soup. Return to boil for a couple of minutes. If using fish, add it at the same time as the corn but cook the soup longer until the fish is cooked through. Season to taste with lemon juice. Serve with a sprinkle of chopped chives on top.
Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.
step 4/4