Vegan squash and sweetcorn chowder
This vegetarian corn chowder with butternut squash is deliciously creamy. It's easy to make, wonderfully satisfying and perfect for a hearty midweek dinner.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- ½ butternut squash (around 300g) peeled and diced
- 1 teaspoon dried mixed herbs
- 180 g sweetcorn
- 600 ml oat milk or milk of your choice
- salt and pepper to taste optional
To serve
- Extra sweetcorn kernels
- Spring onions sliced
- Fresh coriander
- Salt and pepper
- Bread
Instructions
- Heat 1 tablespoon olive oil in a large pan. Add your chopped onion, diced squash and 1 teaspoon mixed herbs.
- Cook gently for 10-15 minutes until soft, taking care that the onion doesn't get too brown.
- Add 180g sweetcorn and 600ml milk.
- Heat until almost boiling, then reduce the heat to a simmer, cover, and cook for around 10 minutes until the sweetcorn and squash are soft.
- Allow to cool slightly then transfer to a blender and blend thoroughly until smooth*. You can also use a stick blender for this stage. Return to the saucepan and reheat. Season to taste with salt and pepper.**
- Serve with crusty bread and extra sweetcorn kernels, coriander leaves and chopped spring onions.
Notes
- You can reserve half the chowder for a more chunky consistency if preferred. If using a jug blender allow your chowder to cool a little before blending.
- If serving to a baby either remove their portion before seasoning or allow adults to season their own portion at the table.
- Nutritional information is approximate and is intended as a guide only.
- Nutritional information does not include serving suggestions.
Nutrition
Calories: 210kcalCarbohydrates: 38gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 77mgPotassium: 550mgFiber: 5gSugar: 17gVitamin A: 10405IUVitamin C: 24mgCalcium: 279mgIron: 2mg
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