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Recipe: Purple Sweet Potato and Corn Chowder

Recipes, Body, Show on Corporate Home

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

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Place cubed purple sweet potatoes on a parchment-lined baking sheet and sprinkle with 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 2 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 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).
  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.

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.