A vegetarian or vegan corn chowder recipe, inspired by leftover crown prince squash, corn on the cob, and beans
Serves 4
2 tbsp olive oil
1 onion, peeled & diced
1 large stick celery, diced
4 cloves garlic, peeled & crushed
Half a small squash, peeled & grated
200g sweetcorn, fresh, tinned, or frozen
1 can mixed beans in water
1 baking potato, grated
1 tsp thyme
1 tsp smoked paprika
500ml dairy or plant based milk
500ml recently boiled water
2 vegetable stock cubes, crumbled
Fry the onion in the olive oil over a medium high heat in a pan large enough to hold about 2 litres.
After a few minutes, when the onion starts to look clear, add the celery. After another few minutes, stir in the garlic, squash, and potato.
Stir and fry for a few more minutes then add the rest of the ingredients, including the liquid in the beans and sweetcorn.
Bring to the boil, cover, and turn down to a simmer. Cook for 20-30 minutes, stirring from time to time, until the potato and squash are tender.
Serve with a Tex Mex hot sauce like Tabasco or Chipotle, and jalapeños if you want more punch.
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