Ugly Corn Chowder

When I cook, I usually make up the recipe as I go along, which is fun but then I can rarely make exactly the same dish again because I don't know the amounts I used the first time. So I decided to try to create an actual recipe, with amounts and everything, written down. It turned out pretty well, so I thought I'd post it here.

I made corn chowder, and it's vegan and gluten free. It's not much to look at, but it's pretty yummy. I like to call it my Ugly Corn Chowder.


  • ½ cup buckwheat
  • 1 tbsp Olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, crushed
  • 3 medium potatoes, chopped (I keep the skins on, but you can peel them if you prefer)
  • 2 cups frozen corn
  • 2 cups curly kale, tightly packed
  • 1 1/2 tsp cumin
  • 1 to 2 tsp chilli powder (depending no how spicy you like it)
  • ½ tsp smoked paprika
  • 500 mls vegetable stock
  • 1 cup non-diary milk (or more, depending on the consistency you prefer your soup)
  • 1 red chilli for garnish, or pumpkin seeds, or fresh coriander (optional). My favourite is the pumpkin seeds. Delicious, so so good for you, and add a nice crunch.


Prepare buckwheat according to package instructions.

Heat olive oil in heavy bottomed pan. Fry onion and garlic until translucent. Add potato and cook for five minutes.  Add corn and curly kale and cook for another five minutes.  Add spices and give mixture a good stir. Add cooked buckwheat and vegetable stock.  Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are soft.  Add non-diary milk and puree. Season to taste. Garnish with a couple slices of chilli or some pumpkin seeds and a drizzle of olive oil if you’re into that kind of thing. Serve and enjoy!

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