Creamy Vegan Sweet Potato and Corn Chowder

Creamy Vegan Sweet Potato and Corn Chowder

7
greatjbritton 0

"This warm chowder will make you feel sweet and full at the same time. The ginger may feel spicy at first, but it wears off quick while you still get the antioxidants. If more liquid is needed, add vegetable broth, water, or beer."

Ingredients 1 h 15 m {{adjustedServings}} servings 177 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.
  2. Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.
  3. Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.
  4. Whisk flour into soup, stir until thickened, and remove soup from heat.
Tips & Tricks
Chef John’s Creamy Corn Custard

See how to make an easy, rich, and creamy corn side dish.

Sweet Potato Casserole II

See how to make fluffy sweet potatoes with a crunchy pecan topping.

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Reviews 7

  1. 8 Ratings

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Marcia Greer
2/14/2013

A good basic idea but too many pots and too much fuss. There is no need to boil the potatoes first. Just use the second step... saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and blend then put back in. No flour needed. Besides the flour isn't used correctly in the first place... should be added to the fat. This application is correct for corn starch. It shouldn't take 30 minutes start to finish. I replaced the Yukon potato with finely diced carrot and the soy milk with coconut milk (added at the end,) but that's just personal dietary preference. Made a very nice lunch!

miranzza
2/7/2015

Turned out well! My blender was not working to blend the sweet potatoes so I used my immersion blender wand. I also added more than the suggested cayenne pepper to give it more kick. I also ended up using regular cow milk instead of soy milk and adding a tablespoon of butter based on household preferences. I tried it before I added the milk and butter and it tasted good though!

dlwings
12/15/2014

Delicious.