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Vegetable

Chunky Sweetcorn Chowder

Chowder is usually associated with fish and seafood but this is a vegetarian version so full of flavour you won't miss the fish.

Serves 4

Difficulty
Easy
Preparation Time
Less than 20 minutes
Cooking Time
4 hours
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 200g
    Raw quinoa
  • 2
    Medium potatoes, peeled and cut into 2cm dice
  • 400g
    Canned sweetcorn kernels, drained
  • 800g
    Boiling hot vegetable stock
  • 200g
    Green beans, trimmed and cut into 1cm lengths
  • 1
    Celery stick, diced
  • 1
    Red pepper, deseeded and diced
  • 2-3
    Garlic cloves, peeled and chopped
  • 2cm
    Piece of root ginger, peeled and grated
  • 1
    Green chilli, deseeded and finely chopped
  • 1 tsp
    Ground coriander
  • 1 tsp
    Ground cumin
  • 1 tsp
    Paprika
  • ½ tsp
    Dried oregano
  • ½ tsp
    Dried tyme
  • 1
    Bay leaf
  • 4
    Spring onions, finely chopped
  • 6 tbsp
    Fresh coriander, finely chopped
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 20 minutes
  • Cooking :
    4 hours

Method

  1. Place all the ingredients into a slow cooker and season to taste. Stir to mix well and cover with the lid.
  2. Cook on LOW for 4 hours or until the mixture is thick and soupy.
  3. Revove the bay leaf before serving.