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+ servings
5 from 38 votes

Vegan Sweetcorn and White Bean Chowder

Servings 4
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Equipment

  • Large Saucepan
  • Chopping Board

Ingredients

  • 2 tbsp Olive Oil
  • 1 tbsp Vegan Butter
  • 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
  • 1 Baking Potato, peeled and cut into ½" dice
  • 1 400g tin Sweetcorn, drained
  • 1 400g tin Cannellini Beans, drained
  • 1 Spring Fresh Thyme or use a pinch of dried
  • ¾ pint Vegetable Stock
  • ½ pint unsweetened Plant Based Milk
  • Salt and Pepper

Instructions

  • Heat the oil and butter in a heavy bottomed saucepan and sauté the onions, garlic, celery, pepper and potato for about 4 or 5 minutes, or until the vegetables start to look translucent and soft.
  • Turn the heat down to low, cover and leave to gently sweat down for 5 minutes, stirring occasionally to ensure they don’t stick.
  • Pour over the stock or water, bring to the boil, turn down to a gently simmer, cover and cook for another 10 minutes or until the potato is cooked.
  • Add the beans, sweetcorn and milk, including all of their tin liquids, the Thyme 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 sprinkling of grated Gruyere or Cheddar to finish. Serve with thickly buttered crusty bread.
Course: Soup
Cuisine: French
Keyword: Chilled Soup, Comfort Food, Vegan Soup