Hearty Vegan Chilled Corn Chowder with Sweet Potato
Author: Crystal Cartier
Recipe type: Entrée, Side
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
- olive oil
- 2 cloves smashed garlic
- 1 onion, finely chopped
- 3 teaspoons cumin
- 2 large sweet potatoes, peeled and diced
- 1 quart vegetable (or chicken if not vegan/vegetarian) stock
- 1 red bell pepper, diced
- 7 ears of corn, kernels cut from cob
- avocado, diced
- cilantro, chopped (optional)
- sour cream (optional but lovely if serving chilled - omit for vegan)
- salt and pepper
- In a stock pot, heat oil and sauté onion and garlic for 5 minutes until fragrant and onion becomes translucent.
- Add cumin, salt and pepper and stir to coat.
- Add sweet potatoes and stir to coat. Sauté for 5 minutes.
- Add stock, bring to bowl, reduce to and simmer for 20 minutes or so until the sweet potatoes become fork tender.
- Add corn and bell pepper, cover and simmer for 10 minutes.
- Turn off heat, let cool a bit then ladle ⅓ of the soup into a blender. Blitz until pureed. Stir puree back into soup. Salt and pepper to taste.
- Ladle corn chowder into bowls and top with avocado and cilantro. If serving chilled, you can add a dollop of sour cream.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2016/08/24/hearty-vegan-chilled-corn-chowder-with-sweet-potato/
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