Corn chowder with pickled jalapeño sauce
Spicy, flavourful, fresh - this is the perfect Mexican-style dish for a delicious lunch or light dinner.
Ingredients
- 1 red onion, diced
- 1 clove garlic, crushed
- 1 tbsp oil
- 1 can creamed corn
- 1/2 cup almond milk
- 1/2 cup water
- 1/2 cup MyLife Biocheese
- 2 tsp vegan powdered stock
- 1 tbsp lime rind, grated
- Juice of 1/2 lime
- Salt and pepper, to taste
- Coriander and spring onions, chopped, to garnish
- Bread, to serve
For the sauce:
- 1 pickled jalapeño, chopped
- 1 garlic clove, crushed
- 2 tbsp coriander, chopped
- 2 tbsp spring onions, chopped
- 3 tbsp oil
- Juice of 1/2 lime
Method
For the Sauce:
- Blitz together all ingredients in a food processor and reserve.
For the chowder:
- Saute the onion and garlic until translucent and slightly golden.
- Add creamed corn, almond milk, water and stock and cook for 15 mins on medium, until the flavours have intensified. Stir in lime rind and cook for a further five minutes. Season with salt and pepper.
- Serve in bowls with warmed bread, a dollop of sauce and a sprinkling of spring onions and coriander. Enjoy!