Lentil Sweetcorn Chowder – Vegan Comfort Bowl
Looking for a comforting and hearty meal that warms you from the inside out? This creamy lentil and sweetcorn chowder hits the spot perfectly. It's packed with nutritious lentils and sweetcorn, making it a wholesome and satisfying dish for any day.
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 1 can (15 oz) sweetcorn, drained or 2 cups fresh corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Add the Vegetables: Stir in diced potatoes, lentils, sweetcorn, thyme, smoked paprika, and vegetable broth. Bring to a boil.
- Simmer the Chowder: Reduce heat to low and let it simmer for about 25-30 minutes, or until the lentils and potatoes are tender.
- Blend for Creaminess: Use an immersion blender to blend the chowder until smooth or leave it chunky if you prefer a heartier texture.
- Stir in Coconut Milk: Add in the coconut milk, and stir well. Season with salt and pepper to taste. Let it heat through for another 5 minutes.
- Serve: Ladle the chowder into bowls and garnish with chopped parsley. Enjoy warm!
Cook’s tips
- Rinse lentils thoroughly before cooking to remove any debris.
- For a smoother texture, blend more of the soup, but leave some chunks for heartiness.
- Adjust the thickness by adding more broth if it's too thick, or simmer longer to thicken.
- Add a splash of lemon juice at the end to brighten flavors.
- Use an immersion blender carefully to avoid splattering.
Substitutions
- Use frozen corn instead of canned or fresh.
- Substitute coconut milk with unsweetened almond milk or cashew cream for a lighter option.
- Replace smoked paprika with regular paprika and a pinch of liquid smoke for a smoky flavor.
- Use any type of potato, such as Yukon gold or red potatoes.
- For a gluten-free option, ensure the vegetable broth is gluten-free.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
Frequently asked questions
Can I make this chowder in a slow cooker?
Yes, sauté the aromatics first, then transfer all ingredients except coconut milk to the slow cooker. Cook on low for 6-8 hours, then stir in coconut milk and season.
Can I freeze this chowder?
Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
What can I serve with this chowder?
It pairs well with crusty bread, a side salad, or even a grilled cheese sandwich for a non-vegan twist.
How can I make this chowder spicier?
Add a pinch of cayenne pepper or some diced jalapeños when sautéing the aromatics.
