Corn and Sweet Potato Chowder – a new twist on a classic soup.
The winter is still in full swing. It is snowing outside. There is nothing like a bowl of hot soup to warm us up.
Instead of classic corn and potato chowder, this time I used a sweet potato. I chopped it in a food processor, so it cooked very fast, in about 15 minutes time.
I used cooked corn kernels (canned is also fine). Fresh or frozen ones can be used, too. You’ll just need to adjust cooking time.
For the liquid I used half vegetable broth and half milk. You can adjust this ratio to your own liking. And the amount of liquid will depend on the size of your sweet potato and of prefered thickness of the soup. I usually cook the vegetables in a broth then add the milk in the end so that it doesn’t boil over.
Vegetarians/vegans can easily substitute dairy milk with non-dairy and butter with olive oil (or other type of oil).
In the end you determine whether you want your soup to be chunky or smooth. Put half (or all) of the soup in a blender and blend until desired consistency is achieved. If using an immersion blender you can do it directly in the pot.
Garnish the chowder with a few more corn kernels, some red pepper flakes (optional) and chopped parsley.
- 2 Tbsp chopped leek or spring onions
- 1 medium onion, chopped
- 2 Tbsp celery or celeriac
- 1/2 tsp dry thyme
- black pepper, to taste
- 1 medium sweet potato
- 1 cup cooked corn kernels
- 1 1/2 cup vegetable broth
- 1-2 cups milk
- salt to taste
- garnish (optional): red pepper flakes, chopped parsley
Heat olive oil or butter in a pot or saucepan. Add leek or spring onions, chopped onion, celery, thyme and black pepper. Saute about 3 minutes or until onion starts to soften.
Chop sweet potato in a food processor (or cut into little cubes). Add to the pot together with corn kernels and vegetable soup. Cook until soft, about 15 minutes.
Add milk, adjust the seasoning with the salt and bring to a boil.
Blend half of the soup (or all of it) in a blender to achieve the desired consistency.
This recipe was first published on: January 18, 2018