Corn and Sweet Potato Chowder - a new twist on a classic soup.
Course:
Soup
Cuisine:
American
Keyword:
corn and sweet potato chowder
Author: dieTTaste
-
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.