Recipe: Purple Sweet Potato and Corn Chowder
Soups are nutritious, comforting, budget-friendly and great way to get plenty of vegetables. This Purple Sweet Potato and Corn Chowder will prove to be a crowd pleaser!
Purple Sweet Potato and Corn Chowder
Yield: Approximately 6 servings
Look for all organic ingredients!
Ingredients
- 4 cups purple sweet potatoes, peeled and diced into ½ inch cubes (2-3 medium purple sweet potatoes)
- 2 cups vegetable broth
- 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
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place cubed purple sweet potatoes on a parchment-lined baking sheet and sprinkle with ½ teaspoon salt.
- 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.
- Place 2 teaspoons of grapeseed oil in a medium size skillet and sauté the corn and red bell pepper until tender. Set aside.
- In a large pot over medium heat, add ½ 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).
- Add to pot 2 cups sweet potatoes, remaining vegetable broth, coconut milk, smoked paprika and pepper. Stir to combine.
- Using an immersion blender, blend chowder base until completely smooth. Alternatively, transfer the chowder base to a blender to blend until completely smooth.
- Add remaining 2 cups cubed purple sweet potatoes, sautéed corn, red bell pepper and heat. Stir in fresh dill last.
- Garnish with toasted pumpkin seeds, fresh dill and serve.
About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.
