Sweet Potato Soul’s Corn Chowder

https://sweetpotatosoul.com/recipes

 

Ingredients

  • 2 Tbsp Coconut Oil

  • 1 Small Red Onion, Diced

  • 2 Garlic Cloves, Minced

  • 2 Celery Stalks, Chopped (about 1 1/2 cups)

  • 2 Medium Carrots, Chopped (about 1 1/2 cups)

  • 4 Small Yukon Gold Potatoes, Peeled and Cut into about 1/2in cubes

  • 2 1/2 cups Fresh Corn Kernels

  • 1 (14-ounce) Can Full-Fat Coconut Milk

  • 2 cups Vegetable Stock

  • 1 tsp Red Chili Flakes

  • 1 tsp Ground Black Pepper

  • Salt and Additional Seasonings to Taste

  • 1 cup Chopped Fresh Cilantro, to Garnish

 
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Cooking Instructions

  • Heat coconut oil over medium-high heat in a heavy bottomed pan.

  • Add the onions, garlic, and celery, and sauté until onions are translucent.

  • Stir in the carrots, potatoes, and corn kernels.

  • Pour in the coconut milk, water, and bouillon cube then bring to a boil.

  • Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.

  • Remove the pot from the heat.

  • Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.

  • Pour back into the main pot, and add the chili flakes and pepper.

  • Season to taste with salt, additional seasonings, and more pepper if necessary.

  • Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.

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