Ever feel like there are certain recipes that just don’t get enough love and attention? Could be one of yours, or it could be a recipe from one of your favorite bloggers or cookbook author’s.
Either way, this is one of those recipes for me.
It sat happily under the radar basking in it’s simplicity when it should have be shouting from the rooftops about how flavorful and fun it really is. You know, if a soup could talk.
This is a go-to recipe on those nights when my taste buds need a little invigorating but my mind says no more work. It’s a go to recipe in the summertime when fresh corn is at it’s peak. It’s even a go-to in those cold winter months when we could use a little slurp of sunshine.
It is soup-perb with frozen corn. It is overwhelmingly out-of-this-world outstanding with fresh corn on the cob.
(How many more adjectives do I have to throw into this post before I convince you to try it?)
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2-3 tbs olive oil
- 2 onions, diced
- 2 large sweet potato, peeled and cubed
- 1 tsp dried sage
- 1 tsp dried basil
- 1 tsp salt
- fresh black pepper
- 5 cups vegetable broth
- 4 cups frozen corn (or fresh)
- Place onions into a medium stock pan and saute for 5-7 minutes, until translucent.
- Add sweet potatoes and continue to saute for another 3 minutes.
- Add herbs and salt and saute another minute more.
- Add corn and stock. bring to a boil.
- Reduce heat and simmer for about 15-20 minutes, until potatoes are tender.
- Puree half of the chowder. stir to combine.
- Optional: garnish with fresh basil.
- Serve with fresh bread of choice. Also would be great paired with a fresh salad.
Nightshade Free, Dairy Free, Soy Free, Egg Free, Gluten Free, Wheat Free.