Purple Sweet Potato and Corn Chowder
Soups are nutritious, comforting, budget-friendly and a great way to get plenty of vegetables!
This Purple Sweet Potato and Corn Chowder proved to be a crowd pleaser at the Café and now you can enjoy it in the comfort of your home!
Ingredients
Yield: Approximately 6 servings
All ingredients organic as much as possible.
4 cups purple sweet potatoes, peeled and diced into ½ inch cubes (2-3 medium purple sweet potatoes)
2 cups vegetable broth (your favorite brand)
1 15 ounce can coconut milk (light)
2 cups organic yellow corn kernels (frozen works)
1 cup red bell pepper, small dice
1 red onion, medium dice
2 cloves of garlic, minced
1 tablespoon fresh dill
½ tsp smoked paprika
½ teaspoon sea salt
¼ teaspoon black pepper
Preparation
1. Preheat oven to 425 degrees Fahrenheit.
2. Place cubed purple sweet potatoes on a parchment lined baking sheet and sprinkle ½ teaspoon salt.
3. Place potatoes in the oven to roast, tossing every 10 to 15 minutes while cooking (this will help to ensure an even bake and caramelization) for a total of 25 to 35 minutes, until fork tender.
4. Place two teaspoons of grapeseed oil in a medium size skillet and sauté the corn and red bell pepper until tender. Set aside.
5. In a large pot over medium heat, add 1/2 cup vegetable broth. Add onion and cook for 5-7 minutes, until it begins to brown. Add garlic, cook for 1-2 minutes, until fragrant (don’t let burn).
6. Add to pot, 2 cups sweet potatoes, remaining vegetable broth, coconut milk, smoked paprika and pepper. Stir to combine.
7. Using an immersion blender, blend chowder base until completely smooth. Alternatively, transfer the chowder base to a blender to blend until completely smooth.
8. Add remaining 2 cups cubed purple sweet potatoes, sautéed corn, red bell pepper and heat. Stir in fresh dill last.
9. Garnish with toasted pumpkin seeds, fresh dill and serve.
A Votre Sante
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