A classic southern American comfort food all too scarce in the rest of the world. But spare yourself the airfare to Mississippi, y'all, because this is the only corn chowder recipe you'll ever need.
You will need
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium brown onion, diced
- 2 celery ribs, diced
- 3 medium (650g) potatoes, peeled and diced
- 4 cups vegan stock
- 1 tablespoon white miso paste
- 3-4 corn cobs, kernels removed, (about 3 cups, reserve ½ cup for garnish)
- 1 1/2 cups soy milk
- Salt & cracked black pepper, to season
- Reserved corn kernels
- 1 red chilli, sliced
- 1/4 cup coriander leaves
- Pinch of chilli flakes
- Lime wedges
15 mins to prep
30 mins to cook
Place the oil in a large pan over medium heat and sauté the garlic, onion, and celery for 4-5 minutes.
Add the potatoes, stock and miso paste and stir to combine. Cook for about 15 minutes until the potatoes are soft.
Stir in the corn and soy milk and cook for a further 5 minutes.
Remove half of the soup, pour into a blender and cream to the desired consistency. Pour back into the pan, stir through, and season to taste with salt and pepper.
Ladle soup into bowls and garnish with extra corn, chilli and coriander leaves. Sprinkle with a pinch of dried chilli flakes if desired and a squeeze of lime.