Name: Vegan corn chowder with prawn-style pieces
Yield: serving
Cuisine: Soups
Ingredients: 1 Fry’s Battered Prawn-style Pieces; 1 tbsp extra virgin olive oil; 1/2 brown onion diced; 2 garlic cloves crushed; 3 large potatoes peeled and diced; 3 1/2 cup corn kernels fresh; 4 cup vegetable stock warm; 1 1/2 cup coconut cream; 1/4 cup nutritional yeast; cayenne pepper pinch; 2 tbsp extra virgin olive oil; 1 corn ear; 1 spring onion thinly sliced; extra salt and pepper to taste; cayenne pepper pinch

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Ingredients (15)

For the soup

1	Fry’s Battered Prawn-style Pieces
1 tbsp	extra virgin olive oil
1/2	brown onion — diced
2	garlic cloves — crushed
3	large potatoes — peeled and diced
3 1/2 cup	corn kernels — fresh
4 cup	vegetable stock — warm
1 1/2 cup	coconut cream
1/4 cup	nutritional yeast
	cayenne pepper — pinch

To serve

2 tbsp	extra virgin olive oil
1	corn — ear
1	spring onion — thinly sliced
	extra salt and pepper — to taste
	cayenne pepper — pinch

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Method:

For the Chowder

Heat the oil in a saucepan over medium heat. Add the onions and garlic and sauté for 2 minutes. Add the potatoes and corn kernels; cover with a lid and cook, 5 minutes.

Stir in the stock and coconut cream; cover with a lid and cook 15-20 minutes until the potatoes are fork tender.

Stir in the nutritional yeast and cayenne pepper. Purée half of the mixture until smooth and stir it back in with the remaining chunky soup. Season to taste.

For the Toppings:

Heat the oil in a frying pan over medium heat. Add the Fry’s Battered Prawn-Style Pieces and fry for 4-5 minutes on each side until golden and crisp. Drain on kitchen paper.

Heat a griddle pan until smoking hot. Chargrill the ear of corn on all sides, 1-2 minutes each. Slice the corn kernels off the cob.

To serve, top each portion of soup with some of the charred corn and the Prawns. Scatter sliced spring onions on top and add a sprinkling of cayenne pepper, if preferred. Serve with or without bread.

TIP: Vegan stock powder can be found at most health shops and selected supermarkets. To make your own vegan stock, simply keep all your raw vegetable scraps (like carrots, onions and celery) when prepping any vegetables, cover with water and cook for 20-30 minutes. Strain and refrigerate for up to 3 days or store in the freezer, in ice trays, until needed.

Vegan corn chowder with prawn-style pieces Made with Love & Plants is packed with 75-plant-based, whole food recipes and loads of easy to follow information for people wanting to embrace more of a plant-based lifestyle. From Breakfast, Lunches and Dinners to Batch Cooking, Barbeques, and Food on the Go – the book covers the full spectrum of food options and recipes.