Niomi Smart - Sweetcorn Chowder | Eat Smart | Wild Dish

We continue exploring some of Niomi Smart's new recipes from her book 'Eat Smart'. Today's it's a yummy Sweetcorn Chowder served in a Spelt Sourdough Bowl.
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RECIPE (SERVES 4)
INGREDIENTS:
1 ORGANIC LOW SALT VEGETABLE STOCK CUBE
150ML (1/2 CUP) OAT MILK OR OTHER NON-DAIRY MILK
60ML (1/4 CUP) WHITE WINE
2 MEDIUM POTATOES, PEELED AND DICED
1 TSP COCONUT OIL
1 ONION, DICED
1 LEEK, TRIMMED AND CHOPPED
3 GARLIC CLOVES, PEELED AND FINELY CHOPPED
2 SPRIGS OF FRESH THYME, LEAVES PICKED
1 TBSP WHOLEWHEAT FLOUR
1 CELERY STALK, TREIMMED AND DICED
2 CORN ON THE COBS
A SQUEEZE OF LEMON JUICE
PINK HIMALAYAN SALT OR SEA SALT AND FRESHLY GROUND PEPPER
SMALL ROUND SPELT OR WHOLEWHEAT SOURDOUGH LOAVES, TO SERVE
A COUPLE OF SPRIGS OF FRESH PARSLEY, LEAVES PICKED AND CHOPPED, TO SERVE 1. POUR 500ML (2CUPS) WATER INTO A LARGE SAUCEPAN AND CRUMBLE IN THE STOCK CUBE. ADD THE OAT MILK, WINE AND POTATOES. SET OVER A MEDIUM-HIGH HEAT. BRING TO THE BOIL, THEN SIMMER FOR 15-20 MINUTES UNTIL THE POTATOES ARE JUST COOKED.
2. MEANWHILE, HEAT THE COCONUT OIL IN A FRYING PAN OVER A MEDIUM HIGH HEAT AND FRY THE ONION, LEEK AND GARLIC WITH THE THYME LEAVES FOR A FEW MINUTES UNTIL SOFTENED.
3. STIR IN THE FLOUR TO COAT THE VEGETABLES, THEN ADD TO THE SAUCEPAN ALONG WITH THE CELERY.
4. SLICE THE KERNELS OFF THE COBS AND ADD THE CORN TO THE PAN. SEASON WITH A DECENT AMOUNT OF SALT AND BLACK PEPPER AND ADD A SQUEEZE OFLEMON JUICE. SIMMER FOR A FURTHER 5 MINUTES, THEN REMOVE FROM THE HEAT.
5. CUT A CIRCLE OUT OF THE TOP OF THE BREAD LOAVES AND SCOOP OUT THE BREAD FROM THE INSIDE TO MAKE THEM HOLLOW.
6. SERVE THE CHOWDER IN THE BREAD BOWLS AND SPRINKLE OVER THE FRESH PARSLEY.

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Видео Niomi Smart - Sweetcorn Chowder | Eat Smart | Wild Dish канала Wild Dish