It’s been hot here today in Sydney – like, really, really hot! I can’t believe we’re already in fall. It’s one of my favourite seasons here in Australia.<\/p>\n

Despite the heat I really felt like cooking a soup\/chowder tonight so I’ve been experimenting a bit with a vegan corn chowder. Most of you have probably tried seafood chowder or ‘regular’ corn chowder before, but this serves to us vegan’s who’s watching what we’re eating a bit more than normal :)<\/p>\n

Ingredients:<\/strong><\/p>\n

\n
• <\/strong>1 onion, peeled, finely diced.<\/li>\n
• 2 cloves of garlic, peeled, finely diced.<\/li>\n
• 2 potatoes, peeled, diced into 1 cm cubes<\/li>\n
• Olive Oil<\/li>\n
• 2 & 3\/4 cup vegetable stock<\/li>\n
• 3 cups unsweetened almond milk (I use Almond Breeze\u00a0<\/a>)<\/li>\n
• 1 can organic corn kernels (400g)<\/li>\n
• Parsley<\/li>\n
• Sourdough<\/li>\n<\/ul>\n

  Directions:<\/strong><\/p>\n

  \n
  1. Heat oil in a large saucepan on high. Cook onion and potatoes for about 5 mins, until onion softens.<\/li>\n
  2. Reduce heat to medium. Add vegetable stock and almond milk and bring to a simmer. Cook for 10 mins or until potato is tender.<\/li>\n
  3. Add corn kernels and cook for a few minutes until heated through.<\/li>\n
  4. Serve in bowls, sprinkle with chives and extra corn kernels and serve with toasted sourdough.<\/li>\n<\/ol>\n

     Enjoy!<\/p>\n

      <\/p>\n

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