Spiced Sweetcorn & Lemongrass Chowder Recipe

Spiced Sweetcorn & Lemongrass Chowder Recipe
Gluten Free, Vegan, Sugar Free, Dairy Free
Ideal for freezing or keep in an airtight container in fridge up to 3 days.

A hearty, spicy & warming creamy soup stew that is perfect for enjoying in colder months with the added benefits, spice & power of turmeric & chilli flakes. It's a perfect pick-me-up if you're down with the cold or flu with an array of veggie delights! 

  • 1 Large Tsp Coconut Oil
  • 1 Medium Onion (Finely Sliced)
  • 2 Sticks Celery (Finely Sliced)
  • 2 Carrots (Peeled & Diced)
  • 3 Garlic Cloves (Crushed & Finely Sliced)
  • 1 1/2 Tsp Turmeric Powder
  • 1 Veggie Stock Cube
  • 3 Kefir Leaves
  • 2 Sticks Fresh Lemongrass
  • 400g Frozen Sweetcorn
  • 600ml Boiled Water
  • 400ml Coconut Milk
  • 120g Creamed Coconut
  • 1 Tbsp Rice Mirin
  • Chilli Flakes
  1. Large Saucepan
  2. Wooden Stirring Spoon
  3. Hand Blender
  4. Serving Bowls


  1. Prepare all the ingredients.
  2. Gently melt the coconut oil in the pan.
  3. Add the onions and stir. Once they’ve slightly softened add the carrots, celery stir occasionally and gently simmer for 5 minutes.
  4. Now add the garlic and turmeric, stirring so that the turmeric doesn’t burn.
  5. Then crumble over the stock cube, add the kefir leaves and lemon grass and sweet corn. Now pour over the boiled water. Stir and bring to a gentle simmer. Continue to simmer for 10 minutes, stirring regularly.
  6. Now add the coconut milk and break the creamed coconut into smaller chunks then stir into the soup for 10 minutes. Then add the rice mirin and stir in.
  7. Next using a hand blender blend half the soup until smooth. Blend to a texture you are happy with. To serve, spoon into bowls top with a few sweet corn and a sprinkle of chilli flakes to taste.
Spiced Sweetcorn & Lemongrass Chowder Recipe Spiced Sweetcorn & Lemongrass Chowder Recipe

Click to enlarge

1 February 2017 - 4:20pm