Sweetcorn Chowder with Avocado Salsa

Thank you Josh for this colourful meal.
2 Tbsp olive oil
3 corn on the cob, trimmed and kernels removed
1 leek, washed and chopped
4 potatoes, washed and chopped
2 cloves garlic, crushed
1 tsp paprika
500 ml vegetable stock
500 ml water
125 ml soy milk
salt and pepper to taste
1/3 cup chopped parsley or coriander leaves
1 lime, quartered
4 bread baps
Avocado Salsa
1 avocado, peeled and chopped
2 shallots, thinly sliced
2 Tbsp lime juice
Heat the oil in a large saucepan. Cook the corn kernels, leek and potato, covered, for 10 minutes.
Add the garlic and half the paprika for a minute to release the fragrance
Add the stock and the water and bring to the boil. Allow to simmer for 10 minutes until the potatoes are tender.
Remove from the heat and stand for 10 minutes.
Place 500 mls of the chowder in a blender and blend for 2 minutes.
Return to the pan. Stir in the soy milk. Heat until hot. Season with salt and pepper to taste.
Avocado Salsa
Combine the avocado, shallots and lime juice in a small bowl. Season with salt and pepper to taste.
Warm the bread baps in the oven.
Serve in 4 warm bowls. Sprinkle with the remaining paprika. Top with the avocado salsa and chopped parsley. Serve with a slice of lime and warm bread baps.
Leftover chowder can be frozen but reheat in a pan not the microwave.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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