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This is another of our old favourites from the long since deceased BBC Vegetarian Good food magazine which ceased publication back in the 90's!
If you are making a dairy free version then you have a couple of options but by far the best tasting is to switch to homemade cashew nut milk and switch the fromage frais for plain unsweetened soy yoghurt & a tad of lime juice. Soy milk would be the next best option because it generally doesn't split when heated which is important. Almond milk has a tendancy to split when heated so I generally avoid using it. The lime juice just breaks through with a little acidity helping the texture and flavour and is an important addition.
Ingredients (Serves 8)
2 tbsp sunflower oil
450g potatoes diced (5mm dice)
1 large onion diced (5mm dice)
1 red pepper diced (5mm dice)
1 green pepper diced (5mm dice)
450g sweetcorn (I use frozen)
1L dairy milk (or water if going dairy free).
150g fromage frais (or 200g cashew nuts, 150g plain soy yoghurt & 15ml lime juice if going dairy free)
1 tbsp cornflour
salt & pepper
Method (Dairy Version)
If you are using a non-dairy milk, and the alternative to fromage frais, you need to modify the cooking slightly.
Method (Non-dairy Version)
If you are making a dairy free version then you have a couple of options but by far the best tasting is to switch to homemade cashew nut milk and switch the fromage frais for plain unsweetened soy yoghurt & a tad of lime juice. Soy milk would be the next best option because it generally doesn't split when heated which is important. Almond milk has a tendancy to split when heated so I generally avoid using it. The lime juice just breaks through with a little acidity helping the texture and flavour and is an important addition.
Ingredients (Serves 8)
2 tbsp sunflower oil
450g potatoes diced (5mm dice)
1 large onion diced (5mm dice)
1 red pepper diced (5mm dice)
1 green pepper diced (5mm dice)
450g sweetcorn (I use frozen)
1L dairy milk (or water if going dairy free).
150g fromage frais (or 200g cashew nuts, 150g plain soy yoghurt & 15ml lime juice if going dairy free)
1 tbsp cornflour
salt & pepper
Method (Dairy Version)
- heat the oil in a large pan and fry the potatoes & onions for 2-3 minutes. Add the peppers and fry for another 2-3 minutes
- Add the sweetcorn and the milk (if using a non-dairy milk see note) and enough water to cover the veg. Bring to the boil and simmer for 8-10 minutes until the potatoes are just tender. Remove from the heat
- If using fromage frais, mix with the cornflour and stir in a little at a time, mixing well. Bring back to the boll and summer for a few minutes to cook the cornstarch/cornflour and thicken the chowder. Season & serve.
If you are using a non-dairy milk, and the alternative to fromage frais, you need to modify the cooking slightly.
Method (Non-dairy Version)
- heat the oil in a large pan and fry the potatoes & onions for 2-3 minutes. Add the peppers and fry for another 2-3 minutes.
- Put the cashew nuts and the water into the bowl of your blender (Vitaminx) and puree/liquidise until you have a totally smooth creamy milk.
- Add the sweetcorn and the non-dairy milk/cashew mixture and enough additional water to cover the veg. Bring to the boil and simmer for 8-10 minutes until the potatoes are just tender. Remove from the heat.
- Mix the cornflour into the non-dairy youghurt and stir in a little at a time, mixing well. Bring back to the boil and simmer for a few minutes to cook the cornstarch/cornflour and thicken the chowder. Add the lime juice, season well & serve.
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