Autumn Sweetcorn Chowder

I would like to begin with saying I am not the creator of this recipe. I found the original vegan version through Pinterest which brought me to this link. I do not take credit for its creation (nor the altered non-vegan version I make) it is just a dish I love to make and have.

If there is one thing you should know about me, it's my love for sweetcorn and autumn (Okay, so maybe two things you should know about me!) If I can have sweetcorn with a dish, I'm having it.

Meatballs and pasta? I'm putting sweetcorn with the pasta! Chicken pastie? A side of veg which is more sweetcorn than peas and green beans. I could happily eat a bowl of it; it's truly my favourite vegetable.

So when I see a recipe which is about 80% sweetcorn, basically a thick soup, and is easy to make and meal preps perfectly? Sign me up.

I've had this several times throughout this year, but having it in autumn makes it so much better. There's nothing better than being able to get cosy with a bowl of soup, perhaps some fresh bread while watching something fun. Incredibly soothing for the soul.

How to Meal Prep

I mentioned above how it's perfect to meal prep when you've dished up your portions, (if you're eating some when you make it) take some zip-lock freezer bags or designated freezer-safe soup bags and portion it into the bags. We use two full ladles per adult, so four ladles per bag for my partner and me.

We store this to the side, allowing the bags of soup to fully cool before carefully placing in the freezer to fully freeze.

We'll cover how to prepare the frozen meals after we see the recipe...

Sweetcorn Chowder: The Recipe

Recipe Notes:

You can find the original vegan version here. The difference used here is the choice of milk. I am not the creator and do not take credit for this recipe.

• Recipe Makes 2 Portions
• Double Recipe for Meal Prep

Ingredients

• 2 Tablespoons Olive Oil
• 1 Onion, Chopped
• 2 Garlic Cloves Minced (Or 1/2 tablespoon Garlic Powder)
• 3 Cups of sweetcorn
• 4 large potatoes
• 1 Celery Stalk Chopped
• 1 Large Carrot
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 2 Cups Vegetable Broth
• 412ml Milk (14oz)

The How-To:

1. Heat the olive oil in a large pot over medium heat, adding onions and cooking until they soften.

2. Add half of the sweetcorn (uncooked), potatoes, celery and carrots, also adding the garlic, paprika, thyme, salt and pepper. Sautee until the vegetables have softened.

3. Add vegetable broth and milk, bringing the mixture to a boil allow it to simmer until the potatoes are tender.

4. Use a blender (regular or hand) to blend the soup.

5. Add the remaining sweetcorn (uncooked) to the pot. Return to a simmer allowing the sweetcorn to cook. Once hot, serve and/or meal prep.

How to Prepare Frozen Soup

When you want the chowder for a meal, take it from your freezer either the morning of or the night before, leave it out for several hours before putting it in the fridge. Pour the soup and the melted liquid within the freezer bag into a pot and keep stirring until it smooths out as you heat it.

Once hot, enjoy!

I mentioned fresh bread above, this meal is delicious with homemade bread. I love sticking the ingredients into my bread maker, letting it do its glorious thing before enjoying some still-warm bread with it.

It adds to the comfort level, the entire meal is made from scratch, you'll have leftover bread for meals the next day, I can't promote this enough. It is so easy to make, and I always look forward to it.

I can't recommend this enough, and if you make it, I'm certain you will enjoy it!

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