Sweet Potato and Corn Chowder

Every time I hear the word chowder, I think of Ace Ventura.

Woodstock: What’s the password?
Ace Ventura: New England clam chowder.
Woodstock: Is that the red or the white?
Ace Ventura: Ah, I can never remember that. White.
[door opens] Ace Ventura: Yes.

And then I want to say it with a Boston accent: chow-dah.

However you say it, it’s amazing. At least, the corn chowder we made last night was. And it was sans cream, soy milk or tofu. Blasphemy, you say? Try it. And then tell me if I’m crazy.

I can imagine that this recipe would be a gazillion times better with fresh corn on the cob from the farmers market. I’m actually kind of dreaming about how amazing that would be. But, alas. All we had was the frozen stuff. And it was still pretty dang good.

Actually, I think The Hubster described it as real real good. (How can you argue with that?)

Yields 4-6

Corn Chowder

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1-2 tbs olive oil
  • 1 onion, diced
  • 1 sweet potato, peeled and cubed
  • 1/2 tsp dried sage
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • fresh black pepper
  • 2 cups vegetable broth
  • 2 cups frozen corn (or fresh)

Directions

  1. Place onions into a medium stock pan and saute for 5-7 minutes, until translucent.
  2. Add sweet potatoes and continue to saute for another 3 minutes.
  3. Add herbs and salt and saute another minute more.
  4. Add corn and stock. bring to a boil.
  5. Reduce heat and simmer for about 15-20 minutes, until potatoes are tender.
  6. Puree half of the chowder. stir to combine.
  7. Optional: garnish with fresh basil.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, and egg free.

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http://emilylevenson.com/recipe-corn-chowder-2/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply looks so yummy! i love corn chowder!
  2. Reply Oddly enough, I don't think I've ever had corn chow-dah before. It looks good though.
  3. Reply OMG!! I am trying to become a vegan, and this website will be a great resource.
  4. Reply So . . . . totally off-topic for this post . . . But I bought the "Smut" notebook from your etsy site last week (LOVE IT, by the way), was perusing your Subu blog today, looked over at the sidebar and . . . . realized you're the same person. I have been following Reluctant Vegetarian since . . . . really soon after it started. I was just totally amused to discover you're the same person!
  5. Reply hey great blog enjoyed looking over it will definitely be back! recently started my own blog if you would like take a look at www.veghunter.wordpress.com, enjoy! Keep up the great work!
  6. Reply In New England, chowder loyalists can get into fistfights (almost) over what is and is not proper chowder. Here is a entertaining site: http://www.library.umass.edu/spcoll/chowder/about.htm
  7. Reply Made this last night for a Potluck! It was REALLLY good. Very simple and very easy to make. I added cilantro - it was wonderful! Also this will maybe serve 2-3 Adults for the main course. (I did use rather small Sweet Potatoes)
  8. Reply I made this yesterday and I must say I LIKED it very much !!! Since I did not have sage, I used basil instead and added one clove of garlic and a pinch or two of dry parsley. However, I like Mindy's suggestion regarding cilantro. Thank you for the recipe :)

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