Meat-free Monday: Corn Chowder

In my quest to find a Meat-free recipe for this evening I ended up on Jamie Oliver’s site for a change.  I must say, I always come away from there with something and we still make some of the recipes out of his very first books!

I briefly considered making a spinach souffle, but the feeling passed very quickly when I realised how little time I had tonight.  And I’m just plainly too scared to go there…

Here then Jamie’s Corn Chowder recipe and below my version:


• 1 celery stalk
• 1 medium onion
• 1 ½ tablespoons butter
• ½ teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 3 cups 1% milk
• 1 medium potato, peeled and cut into little cubes
• 1/3 cup chopped cashews
• 2 cups frozen corn
• ¼ cup chopped fresh chives and/or parsley (optional)

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.

4. Meanwhile, chop the celery leaves. When the potatoes are tender, stir in the corn, cashews and celery leaves and bring to the boil.  Stir in parsley and serve.

ps.  The cashews were good, but I think toasted pine nuts would have been better.  And maybe blending the mix before adding the corn. And maybe replacing half of the milk with coconut milk.

Ok.  I’ll stop now 🙂

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