Corn Chowder

This recipe is a vegetarian replacement for fish chowder and I think that it is equally good: it’s rich and filling – definitely a main-course soup when served with hunks of bread. For all that, it would make a good starter, if you followed it with a light main course.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 4 to 6 as a starter, 2 for a main course

Ingredients

1 onion, chopped
1 garlic clove
4 mushrooms, sliced
1 green pepper, chopped
2 potatoes, diced
2 tbsp olive oil
2 tbsp gram flour
2½ cups water OR vegetable stock
1 cup (vegan) milk
400 g (14 oz) can sweetcorn
1/2 tsp cracked black pepper
salt
1 cup (vegan) single cream

Method:

• Heat the olive oil in a large saucepan and add the onion, garlic, mushrooms and green pepper. Don’t let them brown – the soup is meant to be very pale. If you prefer, you can ‛sauté’ them in a little water until they are softened, and then add the olive oil.
• While this is happening, peel and chop the potatoes. (If you prefer not to peel them that’s fine, but the bits of peel do rather spoil the appearance of the soup.) Add to the pan, stir and fry for a few minutes. Lower the heat, cover and cook for about 5 minutes.
• Put 1/2 cup of the water in a mixing cup, add the gram flour and whisk to a smooth paste.
• Add this to the pan, together with the rest of the water. Stir gently until the soup is about to boil, so that the gram flour is properly incorporated.
• Lower the heat and cook until the potatoes are tender – about 10 minutes.
• Add the sweetcorn and the milk; reheat until boiling. 
• Stir in the cream and reheat just before serving.

Variation:

• 1/2 tsp paprika or chilli adds variety
• If you can get hold of any, a handful of chopped, fresh parsley added with the cream is delicious.
• Use dried mushrooms, soaked in a little hot water for half an hour, to turn this into a voyaging soup.
  

Note: 

• Although the potatoes serve to thicken the chowder, they should not disintegrate and disappear. If you can only get very floury potatoes, this is unavoidable, but they won't spoil the flavour of your creation.

Cream of vegetable soup

I created this soup in Greenland, where I used dried vegetables rather than the fresh shown in the following recipe. It was a lovely soup with dried; it’s wonderful with fresh. Should you be in my predicament, I give the dried vegetable version below. The resulting soup is thick and rich: ideal for a main course in cold weather.

There are more cans included than I would normally use, but the baked beans are an essential ingredient because their tomato sauce gives a flavour that is otherwise hard to obtain, while sweetcorn adds extra flavour and texture. The recipe makes loads – probably enough for four people, but like most soup, it only improves with keeping, and in the conditions in which you’d be eating it, there’d by no problems about its going off.

I've tagged this as gluten free - but some makes of baked beans might have flour in them.  Check the label.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

Ingredients

1 leek

2 tbsp olive oil

1 onion

1 potato

1 turnip

3 carrots

1/4 cup gram flour

6 cups water OR stock

1 tsp sage

2 tsp parsley

6 juniper berries, crushed

1/2 tsp cracked black peppercorns

2 tsp seasoned salt

200 ml/7 oz can sweetcorn

400 g/14 oz can baked beans

170 ml/6 oz can cream

Method:

• Wash the leek carefully, slitting down the sides of it to ensure that all the grit and soil are removed.
• Heat the olive oil in a pressure cooker or large saucepan, over a low heat.
• Dice the leek, onion, potato, turnip and carrots and put them into the pan. Fry gently for five minutes until the vegetables are softened and well coated with oil.
• Stir in the gram flour, mixing well to remove most of the lumps.
• Pour in the water, turn up the heat and bring to the boil.
• Add the sage, parsley, juniper berries and cracked pepper and seasoned salt.
• If you’re using the pressure cooker, bring to pressure and cook for 8 minutes. Otherwise, turn the heat right down and simmer as gently as you can for 45 minutes.
• Add the cans of sweetcorn and baked beans and bring back to boiling point. Simmer for a further 5 minutes or so.
• Gently stir in the cream, mixing thoroughly. Heat until almost boiling and then serve with warm bread.

Variations:

• For the Greenland version, use 1/4 cup of dried onions and 1 cup of mixed dried vegetables instead of the fresh vegetables. Pour 1/2 cup boiling water over the onions and leave them to soak for 30 minutes before adding them to the soup. Pour 2 cups of boiling water over the other vegetables and leave them for the same time.
• Extra zing can be added with a tbsp of Worcestershire Sauce, if you use this.
• If you don’t have any cream, mix ½ cup dried milk with ½ cup lukewarm water and add this to the soup.