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–+ servings

Vegan Potato Sweetcorn and White Bean Chowder

A bowl of sweetcorn chowder.
A comforting, cosy soup
Freya
4.95 from 54 votes
Prep 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 tbsp Olive Oil
  • 1 tbsp Butter - vegan
  • 1 Onion - peeled and finely chopped
  • 1 clove Garlic - peeled and finely chopped
  • 2 sticks Celery - de-stringed and finely chopped
  • 1 small Green Pepper - finely chopped
  • 300 g Baking Potato - peeled and cut into ½" dice
  • 1 400g Sweetcorn - fresh, or, if tinned, drained
  • 1 400g Cannellini beans - canned, drained
  • 1 spring Thyme - or use a pinch of dried
  • 420 ml Vegetable stock
  • 280 ml Soy Milk - unsweetened, or plant based milk of your choice
  • Salt and Pepper

Instructions

  • Heat the oil and butter in a heavy bottomed saucepan and sauté the onions, garlic, celery, pepper for about 4 or 5 minutes, or until the vegetables start to look translucent and soft.
  • Now stir in the diced potato and thyme.
  • Turn the heat down to low, cover and leave to gently sweat down for 5 minutes, stirring occasionally to ensure the vegetables don’t stick.
  • Pour over the stock or water, bring to the boil, turn down to a gentle simmer, cover and cook for another 10 minutes or until the potato is cooked.
  • Add the beans, sweetcorn and milk, and a little seasoning. Bring to the boil once more, turn down and simmer for another couple of minutes, just to allow the flavours to amalgamate.
  • Taste for seasoning and adjust as necessary.
  • Add a swirl of cream if necessary and a chopped chives. Serve with thickly buttered crusty bread.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Vegan Potato Sweetcorn and White Bean Chowder
Amount per Serving
Calories
202
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
8
mg
3
%
Sodium
 
497
mg
22
%
Potassium
 
542
mg
15
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
756
IU
15
%
Vitamin C
 
27
mg
33
%
Calcium
 
127
mg
13
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.