Vegan corn chowder - this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!
Heat the butter in a large pan over a low heat. Add the onion and celery and cook gently for about 10 minutes until soft and translucent.
Add the red pepper, garlic, thyme, paprika and bay leaf and cook for two more minutes, stirring often. Add the flour and cook for another minute, stirring constantly.
Gradually stir in the stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour.
Once you have added all the stock, stir in the coconut milk, nutritional yeast, potatoes, corn and hot sauce and some salt and pepper. Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.
Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.
*I can't taste the coconut at all but if you really don't like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won't be quite as rich and creamy as coconut, but still delicious!
Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.