There’s nothing quite like a warm bowl of chowder on a cool evening. The combination of sweet and savory flavors in this recipe for sweet potato and corn chowder is perfect for satisfying your hunger and your taste buds. It’s a vegan recipe that is simple to make and loaded with healthy ingredients. Plus, it’s easily customizable if you want to add a little heat or tweak the seasoning to your liking.
First things first, the ingredients. You’ll need 4 ears of corn, 2 poblano peppers, an onion, 2 celery stalks, 3 cloves of garlic, a sweet potato, some oregano, cumin, paprika, salt, vegetable broth, and coconut milk. For garnish, you’ll need avocado, cilantro, pepitas, and a lime.
The next step is to char the corn and poblano peppers. You can use a pan, a hot grill, or broil them to create a slightly blackened and blistered texture. Once they are charred, you can set them aside.
In a crockpot, heat a tablespoon of olive oil and add the onion and celery. Cook until they are softened, then add the sweet potatoes and seasonings. Add the vegetable broth and cook until the potatoes are softened. While you wait, you can slice the cooled poblano peppers and cut the corn off the cob.
Add the peppers and corn to the crockpot and cook for about 20 minutes. Once everything is cooked, use an immersion blender to blend the soup until it reaches a mostly smooth consistency. You want it to be somewhat chunky as it’s a chowder. The next step is to add the coconut milk to the pot and stir it in.
When the chowder is ready, ladle it into soup bowls, and top it off with sliced avocado, cilantro, pepitas, and a squeeze of lime juice.
This recipe for sweet potato and corn chowder is perfect for a cozy night in or as a comforting meal. It’s hearty and satisfying, and you can add or tweak ingredients to suit your taste. It’s an excellent recipe for vegans and carnivores alike, and it’s sure to please everyone at the dinner table. So, why not give it a try and experience the warmth and deliciousness of this amazing recipe?