Author Notes
A hearty main course with deep flavors, luxurious texture, and generous chunks of sweet potato, corn, & onion —VeggiesByCandlelight
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Ingredients
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2 tablespoons
olive oil
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1
large onion, chopped
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1 tablespoon
coconut sugar (** optional)
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2 teaspoons
dried thyme leaves
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2
bay leaves
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2 teaspoons
fine grain sea salt
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1 teaspoon
freshly ground black pepper
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6 cups
vegetable stock
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7
medium-sized sweet potatoes, peeled, halved lengthwise, and cut into ~ 1" cubes
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1 cup
corn (fresh if corn is in season, or frozen)
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1 cup
coconut milk (** or heavy cream)
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1 teaspoon
minced fresh garlic
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1/2 cup
chopped fresh curly parsley
Directions
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Add the oil to a large stockpot over medium heat.
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Add the onion and sugar and caramelize for 10 minutes
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Add the thyme, bay leaves, salt and pepper and stir to coat the onion
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Add the stock, sweet potatoes and corn and bring mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes
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Stir in coconut milk (or heavy cream, if using)
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Remove bay leaves and puree about half of the chowder in a blender or food processor until smooth
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Return the puree to the pot and stir in garlic
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To serve, ladle the chowder into bowls and top with chopped parsley
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Serve with warm bread
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