Vegetarian Chowder with Nut Loaf and Sweetcorn

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Leftover Nut Loaf, sweetcorn kernels and diced new potatoes with onion, carrot and hints of garlic, all served in a rich broth made from vegetable stock, milk and cream and thickened with a roux. This silky, smooth soup is ridiculously delicious and a wonderful dish to use those final Christmas scraps and turn them into a delicious and fulfilling meal.

I made this at the same time as my Turkey and Sweetcorn Chowder – all carnivores and vegetarians in this family looked after!

A chowder is a soup or stew with a creamy, thickened broth made with milk and cream. There are many variations of this dish and much debate about its origins. There are references in England and France going back over 300 years ago. It is now most commonly associated with the New England area in the USA and it is believed it came over with the immigrants. New England Clam Chowder is an absolute classic but there are many variations using ingredients such as chicken, prawn, ham, seafood, crayfish, smoked haddock, cod, scallop crab, halibut to name just a few. Vegetarian options include cauliflower, broccoli, corn, bean or whatever vegetables you like to eat.

How to make Vegetarian Chowder with Nut Loaf and Sweetcorn

Collect the ingredients together:

• unsalted butter
• onion, peeled and finely chopped
• carrots, peeled or washed and finely chopped
• cloves of garlic, peeled and finely chopped
• plain/all-purpose flour
• vegetable stock
• milk
• bay leaf
• fine salt
• freshly ground black pepper
• new potatoes, chopped into small dice – no need to peel
• sweetcorn kernels – fresh, frozen or tinned
• nut loaf, chopped into small cubes
• fresh cream

Toppings:

• nut loaf, chopped into small cubes
• chopped parsley
• thinly sliced spring onions
• drizzle of fresh cream

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How to make the Vegetarian Chowder with Nut Loaf and Sweetcorn:

1. Melt a quarter of the butter in the casserole dish over a moderately hot heat and cook the chopped onion and carrots. Cook for around 5 minutes until softened and slightly caramelised.
2. Add the finely chopped garlic and cook for a further minute.
3. Now add the flour and cook, stirring, for 2 minutes.
4. Pour in the stock and milk all at once and stir well until the mixture comes to the boil and thickens. Simmer for a couple of minutes.
5. Add the chopped potatoes, bay leaf and salt and cook for 5 – 10 minutes until the potatoes are soft.
6. Then add the sweetcorn and cook for a further 5 minutes.
7. Stir in the nut loaf and cream and stir to mix. Adjust seasoning and add more salt if necessary.
8. Serve with chunks of warm fresh bread, in warmed bowls garnished with the cubed nut loaf, sliced spring onions, chopped parsley and a drizzle of cream.

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No Nut Loaf?

No problem. Just replace it with your choice of additional vegetables.

Turkey and Sweetcorn Chowder

My younger daughter is a vegetarian. I made this chowder for her. the rest of us ate Turkey and Sweetcorn Chowder. It is made in exactly the same way, apart from:

1. I replaced the nut loaf with the remaining chopped turkey
2. I used turkey stock instead of vegetable stock.
3. Everything else is the same, although I garnished the turkey soup with fried crispy bacon.

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