Vegan Sweetcorn Chowder

    Vegan Sweetcorn Chowder

    67saves
    1hr5min


    117 people made this

    About this recipe: Potatoes, sweetcorn, green pepper, onion and tofu are combined to make this creamy, warming soup.

    Ingredients
    Serves: 6 

    • 6 red potatoes, peeled and cubed
    • 2 (340g) tins sweetcorn, undrained
    • 1 green pepper, chopped
    • 1 onion, chopped
    • 1 tablespoon dried crushed chillies
    • 450ml (16 fl oz) vegetable stock
    • 350g (12 oz) firm silken tofu
    • salt to taste

    Method
    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Place potatoes in a large pot of salted water and bring to the boil. Cook until tender, about 30 minutes; drain.
    2. To the potatoes add sweetcorn, green pepper, onion, chillies and vegetable stock. Boil for about 15 minutes; remove from heat.
    3. In a food processor or blender purée all but 325ml of the vegetable and stock mixture with the tofu. Process in batches if necessary. Combine the puréed mixture with the remaining vegetable and stock mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

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    Reviews (6)

    chemicallyabused
    0

    Made this last night for my family - a mixture meat-eaters and vegans - and it was a hit with everyone! My few alterations were using white potatos and adding the stock to the potato water rather than draining, and next time I would add more seasoning (although I haven't decided what) - there is just a little something missing for me. Oh, and nobody guessed there was tofu in it! - 08 Oct 2013

    by
    0

    Something else. Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long, just til barely tender, unless you want mush. 3. use less chilli (see other reviews. 4. used the potato water with a stock cube added for broth (use more liquid than called for unless you want it really thick). Yum! Great healthy and easy recipe. By the way, one other suggestion is make sure you use SILKEN tofu, I think the problem that other reviewers had with consistency was due to using the wrong kind of tofu. Enjoy! - 15 Sep 2008

    by
    0

    Something else. I enjoyed the flavour of this soup, but the consistency wasn't thick enough for my liking, so I added instant mash potato. Next time I make it, I will simply add less stock at the end. I also added more seasoning--try a bit of sage for a more savoury flavour. - 15 Sep 2008

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