Sweetcorn and potato chowder

Name: Sweetcorn and potato chowder
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 150 g brown onion; 100 g carrots; 1 yellow capsicum; 400 g potatoes; 20 g extra virgin olive oil; 1 - 2 tsp caraway seeds; 1 tsp fennel seeds; 400 g filtered water; 200 g plant-based milk; 1 tbsp stock paste; 300 g frozen corn kernels; 400 g canned butter beans; salt; ground black pepper; fresh coriander

4.2 124 rating

Prep. 15 min

Total 40 min

4 portions

Ingredients

brown onion cut into quarters
150 g
carrots cut into pieces (2-3 cm)
100 g
yellow capsicum (approx. 150 g), deseeded and cut into pieces (2-3 cm - see Tips)
1
potatoes peeled and cut into pieces (2-3 cm)
400 g
extra virgin olive oil
20 g
caraway seeds
1 - 2 tsp
fennel seeds
1 tsp
filtered water
400 g
plant-based milk of choice
200 g
stock paste (see Tips)
1 tbsp
frozen corn kernels
300 g
canned butter beans rinsed and drained (approx. 240 g after draining)
400 g
salt to taste
ground black pepper to taste
fresh coriander leaves, for garnishing