This soup is the perfect cure for the end of summer to beginning of fall blues. Kind of miss the pool with the lingering hot days, but loving the cool sweatshirt nights? Yeah, me too!
I used some leftover corn on the cob to make this corn and sweet potato chowder – it’s something I have been thinking about for a few days now. The best part is it used up quite a few of the veggies I had sitting around, fearful of letting go to waste.
The other nice part? Dairy & animal free. Sometimes I just need something that is vegan. I know, some of you are probably scratching your head. However, sometimes I also just need something animal derived. I do what my body tells me to do (within reason). That paint palette cutting board was a gift from my new art teacher colleagues!
Trusty Ninja purees soup with ease. Just be sure and let it cool a bit, and make sure the lid is on tight, and make sure a fragile toddler isn’t near by to watch it loudly explode in the kitchen. True story. I had some double clean-up that night – tears and spilled soup.
She is quite the kitchen helper these days though. Flipping through the cookbook is a new favorite activity, all the while asking me, “What this?” at every photograph.
Sweet Potato Corn Chowder – makes 6 – 8 servings. Adapted from Better Homes and Gardens, Better Soups & Stews, 2003.
1. In a medium saucepan, in hot oil, over medium heat, cook 1 cup whole kernel corn, 1 small yellow onion, diced, and 2 cloves of garlic, minced. Cook until the onion is tender. Add 16 oz of broth. Bring to boil; reduce heat to simmer. Simmer, uncovered, 10 minutes, until slightly thickened. Stir in 1 cup dairy-free (or real) cream and 1/4 teaspoon pepper. Allow to cool slightly.
2. Place cream mixture in blender container or food processor. Cover and blend until smooth. Return to pan and keep warm.
3. In a medium saucepan, cook 1 cup whole kernel corn and 1 large peeled and diced sweet potato until sweet potato is softened. Drain. Stir into cream mixture. Add 1 teaspoon fresh chopped parsley. Serve warm.