Curried Corn, Potato & Coconut Chowder

Chowder 2 Tbsp (30 ml) Flora Plant Spread 3 potatoes, peeled and cubed 1 onion, diced 1 Tbsp (15 ml) smoked paprika 1 tsp (5 ml) turmeric 1 tsp (5 ml) chilli flakes 1 Tbsp (15 ml) garam masala 1 tsp (5 ml) cumin 1 tsp (5 ml) coriander 1 Tbsp (15 ml) cake flour 1 Tbsp (15 ml) salt 2 C (500 ml) vegetable stock 1 x 400 g tin coconut cream 1 x 400 g tin chickpeas, drained 1 x 400 g tin whole kernel corn, drained Juice of 1 lemon To Serve 50 g crunchy seed mix Small handful of coriander, chopped 6-12 slices sourdough

This fragrant and creamy soup is infused with aromatic spices and velvety coconut milk, creating a satisfying meal for any occasion.

Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: easy

Curried Corn, Potato & Coconut Chowder

Heat the Flora Plant Spread in a large pot over medium heat. Add the onion and potatoes and sauté for 10 minutes. 

Add the paprika, turmeric, chilli flakes, garam masala, cumin and coriander and fry until fragrant, about 3 minutes, then add the cake flour, stirring to combine and prevent lumps. 

Add the vegetable stock and half of the coconut cream to the pot and simmer over low heat for 20 minutes. 

Once the soup has thickened slightly, and the potatoes have softened, add the chickpeas, corn and the rest of the coconut cream (note: reserve a few tablespoons for garnishing the chowder). Finish the chowder by adding the lemon juice and checking and adjusting the seasoning to taste.  

To Serve

Portion the chowder into bowls and drizzle with the reserved coconut cream, if using. Top with fresh coriander and seed mix. Serve with sourdough slices that have been toasted until golden with Flora Plant Spread.  

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