Vegetable and Corn Vegetarian Chowder Recipe

If you enjoy having a really creamy flavour in your soups, just add a tiny amount of heavy cream after adding in the milk.

Stored in the fridge in a sealed container, it will keep for 1 day.

Ingredients

• 1 tbsp vegetable oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 large potato, diced
• 3 garlic cloves, crushed
• 2 tbsp all-purpose flour
• 2½ cups milk
• 1¼ cups vegetable stock
• 1¾ ounces broccoli florets
• 3 cups canned corn, drained
• ¾ cup grated vegetarian cheddar cheese
• Salt and pepper, to taste
• 1 tbsp chopped fresh cilantro, to garnish

1. In a large saucepan heat vegetable oil. Once heated add in onion, bell pepper, potato and garlic and sauté for 3 minutes, stirring constantly. Add in the flour.
2. After 30 seconds of stirring in the flour, one at a time, mix in the milk vegetable stock, broccoli florets and corn.
3. While stirring bring the mixture to a boil. Once boiling bring heat down to medium-low and allow mixture to simmer until the vegetables are tender, which shouldn’t take longer than 25 minutes.
4. Add in ½ cup of the grated cheese and stir until it melts. Season with salt and pepper.
5. Divide soup into soup bowl and sprinkle on extra cheese and cilantro for garnish. Serve.

Serves 4