Soups & Stewsdeliciouslyella
Corn & Broccoli Chowder
This corn & broccoli chowder always goes down so well at a dinner party. It's thick, creamy consistency tastes delicious with the sweetness from the corn and the earthiness from the broccoli. It looks amazing with a swirl of natural yoghurt and some left over roasted broccoli sprinkled on top - but you can add anything you like.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●blender
📝 Preparation Steps
1
Place a pan over a medium heat and add a drizzle of olive oil and salt. Once warm, add the leeks and garlic and cook for ⏱️ 10-12 minutes, stirring occasionally, until softened and reduced.
olive oil1 tablespoonleeks2garlic2 cloves
2
Add in the broccoli florets and cook for a further ⏱️ 10 minutes, before adding the almond butter, coconut milk and sweetcorn. Fill up the empty coconut milk tin and add this to the pan. Stir, cover and allow to cook for ⏱️ 15-20 minutes, until all of the vegetables are completely tender. The softer you cook them at this stage, the smoother your finished chowder will be.
almond butter2 tablespoons
3
Carefully transfer into a high-speed blender and blend well for several minutes, until completely smooth, before serving.
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