Sweet Potato-Corn Chowder recipe
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Ingredients
- 4 sweet potatoes 2 tablespoons butter 2 carrots, peeled and diced 2 ribs celery, chopped ½ large sweet onion (such as Vidalia®), diced 2 cloves garlic, chopped 5 cups vegetable stock 1 ⅓ cups light cream 1 (11 ounce) can creamed corn 3 tablespoons brown sugar ½ tablespoon ground coriander 1 teaspoon crushed red pepper flakes ½ teaspoon soy sauce ½ teaspoon red wine vinegar ½ teaspoon ground ginger 1 (10 ounce) can whole kernel corn, drained salt and ground black pepper to taste
Nutrition Info
- 368.7 caloriescarbohydrate: 42.4 gcholesterol: 69.1 mgfat: 21.6 gfiber: 5.4 gprotein: 5 gsaturatedFat: 12.9 gservingSize: -sodium: 558.5 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato-Corn Chowder
Directions
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Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
Place diced sweet potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic, cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat, season with salt and pepper.