Trevor's Kitchen

Trevor's Kitchen

Vegan Sweet Potato Corn Chowder

Vegan Sweet Potato Corn Chowder

Ingredients:

1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste

About the Recipe

This vegan corn chowder uses sweet potato instead of the traditional potato but you could also make it with potato if you want to switch it up. Other than the sweet potato and corn, all you need is garlic, onion, celery, red pepper, broth and spices. So easy! It’s quick too.
You just need a few minutes to chop and about 20 minutes of cook time before you’ll blend half the soup into creamy corn chowder perfection.
How to Make Slow Cooker Corn Chowder
The original version of this recipe was a slow cooker corn chowder. If you’d like to try that version, add all ingredients to a slow cooker and cook for 3-4 hours on low or approximately 2 hours on high. Once it’s cooked, remove about 2/3 of the soup and puree until smooth and then mix it back in with the remaining soup. Season with salt and pepper and serve
Author: Deryn – Vancouver, BC

Nutritional Info

Getting it done:

1. Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.

2. Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.

3. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.

4. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.

5. Season with salt and pepper and serve right away. Store in the fridge for up to 5 days.

Ingredients:

1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste

Getting it done:

1. Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.

2. Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.

3. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.

4. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.

5. Season with salt and pepper and serve right away. Store in the fridge for up to 5 days.

About the Recipe

This vegan corn chowder uses sweet potato instead of the traditional potato but you could also make it with potato if you want to switch it up. Other than the sweet potato and corn, all you need is garlic, onion, celery, red pepper, broth and spices. So easy! It’s quick too.
You just need a few minutes to chop and about 20 minutes of cook time before you’ll blend half the soup into creamy corn chowder perfection.
How to Make Slow Cooker Corn Chowder
The original version of this recipe was a slow cooker corn chowder. If you’d like to try that version, add all ingredients to a slow cooker and cook for 3-4 hours on low or approximately 2 hours on high. Once it’s cooked, remove about 2/3 of the soup and puree until smooth and then mix it back in with the remaining soup. Season with salt and pepper and serve
Author: Deryn – Vancouver, BC

Nutritional Info

Recipe Categories

pie-with-meat-01-w
Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
healthy-vegetarian-w
Vegeterian

Recipe Categories

0 0 votes
Article Rating
0
Would love your thoughts, please comment.x
()
x