Vegan Corn Chowder Recipe, Two Ways

This is an extremely comforting and filling soup, perfect for counteracting windy and wet commutes. Corn is very high in fiber and antioxidants, and cooking it for longer releases more of the good stuff.

We're in corn season so I'm using fresh corn in this recipe, although canned works just as well and apparently has a better amount of antioxidants, just less vitamin C. You could skip pre-boiling the corn and cook the soup longer, although when doing this recipe in the thermomix, which usually cooks roots and pulses tender in 20-30 minutes, I found that even at 45 minutes, the corn was still a little crunchy. I don't know how long uncooked corn would take to get soft in the slow cooker, and think it would probably be easier to pre-boil it first rather than overcook everything else to get it to the right texture.

The slow cooker recipe is a set-and-forget easy but takes 7-9 hours and needs another 30 mins to get the coconut milk hot. it's perfect for setting up before work, or if you'll be working at home and don't want distractions.

The thermomix is much faster- 35 mins- and doesn't need a hand blender, but you'll need to cook the onion and garlic for a few minutes ((puts-hand-on-forhead-to-feign-horror)) before adding the other ingredients in. Once the coconut milk is addd, it's really fast to warm that up in the thermomix. Today Mr Umami will be deep in the countryside of Thames Valley for much of the day, so this will be a thermomix day.

Ingredients:

• 2 ears of corn, kernels removed and boiled for 15 minutes
• 2 medium potatoes, peeled and cut into small cubes
• 1 large carrot, cut into cubes
• little pinch of smoked cayenne pepper- it's easier to add more later if not enough.
• pinch of nutmeg
• little bit of thyme
• 1-2 cloves garlic. (I like it garlicky!)
• 1 onion, chopped fine
• 1 bay leaf
• 1 chicken stock cube
• 1/2 teaspoon salt
• fresh grated pepper to taste
• 2 measuring cups boiled water

(add these before serving)

• Half a can of coconut milk
• olive oil to taste (dairy free butter would actually be better, but we're out!)

Slow cooker recipe (takes 7-9 hours plus 30 mins)
Put ingredients except olive oil and coconut milk into the crock pot.
Cover and cook on LOW for 7 to 9 hours. Before serving, puree using hand blender. Check the consistency: it should still show some chunks. Stir in coconut milk and olive oil, and heat on HIGH for 30 minutes. (or you can nuke in microwave to get the milk hot)

Thermomix Recipe
Add onion, garlic and a little olive oil and cook at speed spoon, 100c for 2 mintues.
Add other ingredients except canned coconut milk, cook at speed spoon 100C for 25 minutes. If the corn is still a little crunchy cook at varoma temperature for 2 mins.
turn to speed 5 for 15 seconds. Check the consistency. it should still show some chunks.
Add coconut milk and cook at speed spoon, 100c. for 5 minutes.