This simple, warming chowder is just what you need when the autumnal feels start creeping in. Birdseye chillies, cayenne and black pepper all give it a kick. It has a creamy, salty flavour from the stock, nutritional yeast and salt. The seasonal, root vegetables have plenty of time to absorb the flavours of the seasoning.
It’s also great on a budget and is freezable. It works great alongside cornbread or crusty tiger bread…
Prep time: 30 Mins
Cook time: 7 hours in slowcooker.
Yields: 3 pints
- Frozen, fresh or tinned sweetcorn work for this recipe (320g).
- Celery 3 stalks (chopped into inch size pieces)
- Onion 1 large (chopped roughly)
- Potato – 1kg (chopped into inch cubes. You can peel first if you don’t like the skin. I think it adds something)
- Birdseye chilli – 2
- Garlic – 9 gloves (relatively finely chopped)
- Stock 1 pint (I used Vecon)
- Soy Milk – 1.5 pints
- Olive oil – 1 tablespoon)
- Margarine (I used dairy free Vitalite) – 1 tablespoon
- Nutritional yeast – 1 tablespoon
- Flour (Seived-wholemeal) 1 teaspoon
- 1 bay leaf
- Cayenne pepper 1 teaspoon
- Black pepper 1/2 teaspoon
- Salt 1/2 teaspoon
- 4 whole cloves
- Spring onion
- Rinse and chop potato, garlic, onion, celery and birdseye chilli.
- Boil kettle and make stock
- Seive flour to get any lumps out – this is really important.
- Put wet and dry ingredients in slow cooker, then cook on low heat for 7 hours
This recipe is really just a case of chopping the veg, then the slow cooker does the rest.
*When you come to serve, give it a good stir. The potato will have entirely lost it’s original form and aside from odd chunks of nutrient rich potato skin, the rest of the potato will be thickening the chowder.
The cooking can be adapted for physical disabilities similar to mine by wearing joint support braces, using chopping aids and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).
For those with chronic fatigue, I would also advise pacing rest vs activity, chopping one thing and having a rest. Doing it in little bits and pieces spread out over as long as you need, which is perfectly doable with this recipe.
It’s a good meal to cook in bulk and freeze for times when you don’t have time or energy to cook from scratch. The ingredients are all fairly inexpensive, utilising seasonal root veg.
Serving Suggestion: Garnish with parsley, spring onions and/or crutons, alongside corn bread or crusty tiger bread.