Deliciously creamy, super-easy to make, and ready in just 40 minutes, my vegan corn chowder is ideal for anyone avoiding dairy. It's also gluten-free, nut-free, and soy-free, and you can use your favourite plant milk. It's the perfect autumn soup for everyone!
Heat the oil in a large heavy-bottomed pan, and fry the onion over a medium heat for a few minutes, until it begins to turn translucent.
Add the celery, carrot, bay, and rosemary, and continue to fry for another 5-7 mins, until the carrot starts to soften.
Add the garlic, and fry for another couple of minutes, until the raw garlic smell has gone.
Turn the heat down to low, give everything a good stir, then gently cook for another 5 minutes.
Season the soffritto with the smoked sea salt and white pepper.
Make the rest of the chowder
Remove the bay and rosemary, and add the vegetable broth and potatoes to the pan. Stir well, cover, raise the heat, and bring to the boil.
Once boiling, reduce the heat to medium, and cook for 15 mins or so, until the potatoes are soft.
Place half of the soup into a blender jar, along with half of the sweetcorn. Blend until smooth and creamy. Return to the pan.
Add the rest of the sweetcorn and the oat milk, stir well, and warm through for 5 mins or so.
Serve into bowls, topped with a few extra corn kernels, a sprinkling of paprika, and a few torn parsley leaves.
Leftovers may be kept in an airtight container in the fridge for 3-4 days. Freeze the chowder before adding plant milk - that should be added in when reheating.