Corn Chowder Bake

  • W05
  • Mains
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Serves: 4

  • 1 cup quinoa
  • 1½ cups frozen sweetcorn
  • 1 cup oat / almond milk
  • 1 cup vegetable stock
  • 1 small onion
  • 1 red pepper
  • 1 tsp Dijon mustard
  • 1 can cannellini beans
  • 1 tbsp lime juice

Optional:

  • Cayenne pepper

  1. Add 1 cup quinoa to a saucepan, cover with plenty of boiling water. Bring to a boil then simmer for 15m.

  2. Add ¾ frozen sweetcorn to 1 cup oat or almond milk, then blend.

  3. Combine the pureé in a large casserole dish (about 8 x 12 inches) with:

    • Another ¾ cup frozen sweetcorn
    • 1 cup vegetable stock
    • 1 small onion, finely chopped
    • 1 red pepper, finely chopped
    • 1 tsp Dijon mustard
    • 1 can cannellini beans

  4. Preheat oven to 200C / Gas Mark 6.

  5. When the quinoa is cooked, stir into the casserole dish. Bake uncovered in the middle of the over for 20.

  6. Remove from oven and stir. Add 2-3 tbsp of extra milk if looking dry. Add 1 tbsp lime juice and a few pinches of cayenne pepper (if using).

Modified from 86 Lemons