Served with vegan cheese quesadillas, this corn chowder is loaded with veggies. It’s a great lunch or dinner option.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1kg frozen corn kernels
2 cups (500ml) Coles Vegan Chicken Style Stock
1 red capsicum, seeded, finely chopped
1 celery stick, cut into 1cm pieces
1 tsp Cajun seasoning
1/2 x 400g can black beans, rinsed, drained
4 Coles Fold & Roll Tortilla Wraps
100g grated vegan cheese
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large greased saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until onion softens. Add 4 cups (640g) corn kernels, 1 cup (250ml) water and half the stock. Bring to a simmer and cook for 15 mins. Cool slightly. Use a stick blender to carefully blend until almost smooth. Transfer to a heatproof bowl.
Step 2
Place the saucepan over medium heat. Spray with olive oil spray. Add the capsicum and celery. Cook, stirring, for 3 mins or until tender. Stir in Cajun seasoning. Add blended corn mixture, remaining stock, remaining corn and 1 cup (250ml) water. Bring to a simmer. Cook, stirring, for 5 mins or until heated through. Stir in the beans. Season.
Step 3
Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Add 1 tortilla and sprinkle with half the cheese. Top with another tortilla and press down gently. Cook for 1-2 mins or until base is golden. Turn and cook for a further 1-2 mins or until the cheese melts and the base is golden. Transfer to a board and cut into wedges. Repeat with the remaining tortillas and cheese.
Step 4
Ladle the soup among serving bowls. Serve with quesadillas.
Served with vegan cheese quesadillas, this corn chowder is loaded with veggies. It’s a great lunch or dinner option.
Method
Step 1
Heat a large greased saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until onion softens. Add 4 cups (640g) corn kernels, 1 cup (250ml) water and half the stock. Bring to a simmer and cook for 15 mins. Cool slightly. Use a stick blender to carefully blend until almost smooth. Transfer to a heatproof bowl.
Step 2
Place the saucepan over medium heat. Spray with olive oil spray. Add the capsicum and celery. Cook, stirring, for 3 mins or until tender. Stir in Cajun seasoning. Add blended corn mixture, remaining stock, remaining corn and 1 cup (250ml) water. Bring to a simmer. Cook, stirring, for 5 mins or until heated through. Stir in the beans. Season.
Step 3
Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Add 1 tortilla and sprinkle with half the cheese. Top with another tortilla and press down gently. Cook for 1-2 mins or until base is golden. Turn and cook for a further 1-2 mins or until the cheese melts and the base is golden. Transfer to a board and cut into wedges. Repeat with the remaining tortillas and cheese.
Step 4
Ladle the soup among serving bowls. Serve with quesadillas.
