Wednesday, 7 October 2009

Sweetcorn chowder!

Yes, in true vegan style I am apologising for a long absence by giving you the know-how to make one of my favourite meals! This is actually pretty quick to make, and also useful if you have a cupboard full of tins and no time to shop for fresh stuff. (Obviously only if at least one tin contains sweetcorn, haha)

1 small tin sweetcorn per person (large tin if you're hungry!)
2 cloves garlic per person
Enough margarine to melt over the base of a saucepan
Enough cornflour to absorb all the margarine
Spices - last night I used nutmeg, cinnamon, paprika and cayenne pepper; another version involves mustard powder.
Enough soymilk to turn the paste into soup

Putting the ingredients together:
Melt the margarine in a saucepan. It should cover the bottom but doesn't need to be too deep. If using Marks and Spencer margarine, get the non-dairy one that *isn't* low-fat as the other is crap for cooking and smells a bit like wax when melted.
Add the sweetcorn and garlic to the margarine, stir frequently, get the corn warmed through
Add spices to taste
Remove the pan from the heat, add the cornflour and stir in well to avoid lumps.
SLOWLY add soymilk, stirring often. Note that the mixture will thicken when back on the heat, so make it a bit more liquidy than you will eventually want.
Put the pan back on the heat (this isn't one to eat cold!). Keep stirring until the mixture warms up and thickens.
Serve with bread, croutons, or if you're me this week crumbled tortilla chips. Don't ask.

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