Meera Sodha’s vegan recipe for sweetcorn chowder with smoky chipotle oil | The new vegan

Chowder, but not as you might know it, featuring velvety potato, pungent alliums, succulent sweetcorn and the warmth of chipotle

Back in the mists of time (from the 16th century onwards), French fishermen from Brittany travelled back and forth to Newfoundland in Canada to fish. At some point along the way, it’s thought their fish and potato stew cooked in a chaudière became American chowder. Today, chowder has splintered into many variations; some are made with tomatoes and others without any fish. My recipe borrows mostly from a New England variation made with sweetcorn, and is a perfect winter warmer. In it, potato offers velvet reassurance, sweetcorn pops with optimism, leeks and onion give sweet and savoury pungency and, for a bit of sparkle, there’s a salty smoky chipotle oil to finish.

UK readers: click to buy these ingredients from Ocado

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from Recipes | The Guardian https://bit.ly/3AFDJym
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