Corn chowder with pickled jalapeño sauce

Spicy, flavourful, fresh - this is the perfect Mexican-style dish for a delicious lunch or light dinner. 

Serves: 2


1 red onion, diced

1 clove garlic, crushed

1 tbsp oil

1 can creamed corn

1/2 cup almond milk

1/2 cup water

1/2 cup MyLife Biocheese

2 tsp vegan powdered stock

1 tbsp lime rind, grated

Juice of 1/2 lime

Salt and pepper, to taste

Coriander and spring onions, chopped, to garnish

Bread, to serve

For the sauce:

1 pickled jalapeño, chopped

1 garlic glove, crushed

2 tbsp coriander, chopped

2 tbsp spring onions, chopped

3 tbsp oil

Juice of 1/2 lime


For the Sauce:

1. Blitz together all ingredients in a food processor and reserve.

For the chowder:

2. Saute the onion and garlic until translucent and slightly golden. 

3. Add creamed corn, almond milk, water and stock and cook for 15 mins on medium, until the flavours have intensified. Stir in lime rind and cook for a further five minutes. Season with salt and pepper.

4. Serve in bowls with warmed bread, a dollop of sauce and a sprinkling of spring onions and coriander. Enjoy!