Try this vegan take on a classic sweetcorn chowder packed with the best of summer produce such as courgettes and green beans. This chowder has creaminess from coconut milk with spice and a smoky flavour from smoked paprika. Serve with some crusty bread on the the side. 

Preparation time: 
Dietary type: 
Dairy free
Gluten free

Olive Oil

One Potato (Diced)

One Onion (Diced)

2 Carrots (Diced)

3 Cloves Garlic (Crushed and finely chopped)

I Red Pepper (Diced)

1 Courgette (Diced)

2 Ears of Corn (Kernels cut away from the core)

200g French or Flat Beans (Finely chopped)

1 tbsp Curry Powder

¼ tsp Turmeric

1 tsp Smoked Paprika

500ml Veg Stock

1 tbsp Cider Vinegar

1 Tin of Coconut Milk

20g Parsley (Finely chopped)


Step 1.


To a large pan and a good dash of olive oil and place on a medium heat. Add your finely diced onion, garlic, carrots and potato. Add a good pinch of salt and sweat for around 5 mins until soft. Next add the pepper, courgettes and corn (Reserve a little pepper and corn for garnish) and cook for a further 5 mins.


Step 2.


Add the curry powder, turmeric and smoked paprika and mix well. Add the veg stock, vinegar and coconut milk and simmer for 10 mins. Allow to cool slightly.


Step 3.


Add half of the broth to a blender and blend until smooth and add this back to the pan. Add your green beans and simmer for another 5 mins.


Step 4.


Now serve into bowls with some chopped parsley over the top! Serve with some nice bread on the side.


Recipe by Martin Hill 


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