VEGAN SWEET POTATO CORN CHOWDER
This healthy, cozy, fall-inspired sweet potato corn chowder can be on the table in about 30 minutes. It's full of flavour, nutritious and easy to make with just a few simple ingredients.
Provided by Deryn Macey
Categories Soup
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
- Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
- Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
- Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
- Season with salt and pepper and serve right away.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 186 calories, Fat 0 g, Carbohydrate 40 g, Fiber 6 g, Protein 6 g
SWEET POTATO CHOWDER
"My husband came up with this spicy soup that's a snap to make yet tastes wonderful," says Kathy Whitford of Oscoda, Michigan. Creamy bowls of it are warm and winning on a cool night.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 11 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 891mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
SWEET POTATO-CORN CHOWDER
A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!
Provided by Ashley Rose
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 6
Number Of Ingredients 17
Steps:
- Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
- Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
- Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
- Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
- Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
- Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 42.4 g, Cholesterol 69.1 mg, Fat 21.6 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 558.5 mg, Sugar 14.5 g
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SWEET POTATO AND CORN CHOWDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
- In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
- Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
- Plate into individual bowls and garnish with the crispy bacon and chives.
KALE, CORN, AND SWEET POTATO CHOWDER
Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder. [This recipe is not one of my creations.]
Provided by Resilient
Categories Chowders
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the canola oil over medium-high heat in a large pot.
- For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
- Thoroughly combine the thyme and tumeric with the vegetables.
- Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
- Add desired amount of cayenne pepper.
- In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
- When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.
Nutrition Facts : Calories 178.3, Fat 8.4, SaturatedFat 1.3, Sodium 56.4, Carbohydrate 24.3, Fiber 4.3, Sugar 5.9, Protein 5
SWEET POTATO, CORN, AND KALE CHOWDER RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, saute the onion in oil until soft, about 3 minutes. Add celery, carrots, sweet potatoes, corn, thyme, and stock and simmer 5 minutes. Add enough rice milk to cover vegetables. Bring to a boil, reduce heat and simmer until vegetables are soft, about 20 minutes. Remove from heat, and add dissolved cashew butter. Partially puree using handheld blender. Add kale, return to heat, thin with water or stock to achieve desired consistency, and cook until kale is tender. Season to taste with salt and pepper and serve.
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