Spicy sweetcorn chowder with an avocado and sweetcorn salsa (vegan)

Spicy sweetcorn chowder with an avocado and sweetcorn salsa

This soup has it all: colour, flavour, texture and fragrance. Aside from the gorgeous golden colour, it’s deliciously smooth and creamy with a bite of chilli that cuts through the sweetness. Add to that the buttery coolness of avocado and the scent of lime and it’s sheer joy in every spoon. Don’t be put off by the seemingly long list of ingredients – it’s quick and straight forward to put together once you’ve done some basic prep and it’s definitely worth the effort. Sweetcorn boasts some strong nutritional benefits as a source of B vitamin complex, Vitamin A, dietary fibre, antioxidants and minerals such as magnesium, zinc, copper and iron, and it’s only one of several nutrient rich ingredients in this dish……

This one’s good served with a side of lightly salted tortilla chips instead of the usual bread, bringing yet another flavour and texture to this sensory wonder.


Serves 4 large portions or 6 starter portions

1 tbsp olive oil

1 medium onion, chopped

1 clove garlic, chopped

1 large potato (approx 300g) peeled and chopped into 1 inch pieces

1 tsp seasalt

1 tsp paprika

1 level tsp chilli flakes

½  teaspoon ground cumin

1 ½ pints vegetable stock

400g frozen sweetcorn kernels

100 ml cashew nut cream ( see previous recipe – mushroom stroganoff – for cashew nut cream recipe)

To make:

  1. Sauté the onion and garlic in the olive oil for 5 minutes
  2. Add the potato, salt, paprika, chilli flakes and cumin and sauté for a further 2 minutes, stirring well
  3. Add the stock and bring to a simmer for 15 minutes
  4. Add the sweet corn and return to a simmer for a further 5 minutes
  5. Add the nut cream, stirring well, and simmer for a further 5 minutes. The nut cream will thicken the soup- if the consistency is too thick, add a little extra hot water
  6. Blitz the soup in a food blender until it is completely smooth and velvety
  7. Serve topped with a tablespoon of the sweet corn salsa (recipe below)

Sweetcorn salsa


Yields around 1 ½ cups salsa

1 cup sweetcorn kernels

½ large avocado finely chopped

1 medium tomato finely chopped

1 small red chilli de-seeded and finely chopped OR 1 tsp chilli flakes

Large handful parsley finely chopped – no stalks

½ small red onion very finely chopped

Juice of 1 lime

1 tsp seasalt

To make:

Mix everything together in a large bowl, stirring well to combine all the flavours. Keep covered in the fridge- best eaten within 24 hours.

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