Sweet Potato and Corn Chowder
Sweet Potato and Corn Chowder
Serves 4
Preparation: 15 minutes
Cooking Time: 25 minutes
Difficulty: Easy
This is a Guest Recipe by Deryn Macey from Running on Real Food.
This chowder is full of flavour, easy to make and nutritious.
This one is coupled with Sweet Potato, garlic and celery and is incredibly good with a wonderful flavour.
I have been looking out for new ideas for soups and I do love Corn Chowder and it is amazing how it goes with so many other ingredients.
If you cannot get Sweet Potato, then you could always substitute with Roasted Butternut Squash.
(Cut in half, drizzle with olive oil and seasoning and roast in a hot oven until golden and bubbling, scoop out of the skins and add to the remaining cooked veg and then liquidise).
Obviously, substituting with Squash will add a further 45 minutes to the cooking time.
Ingredients
2-3 tablespoons Olive oil
Large knob of Unsalted butter
One Good sized Sweet Potato, peeled and cut into small cubes
1 red bell pepper, de-seeded and chopped
1 green bell pepper, de-seeded and chopped
3 white onions, peeled and finely chopped
Whole celery, with large spears cut lengthwise and then chopped finely
5-6 cloves of garlic, peeled and minced
2 generous cups of frozen sweetcorn
1½ litres of boiling water
1 Vegetable Stock Cube
AND THIS IS WHAT YOU DO.....
- Take a large pan and met the butter and oil.
- Add the celery, onions, sweet potato and garlic, stir until well coated and place the lid on a moderate heat to sweat and fry until a little bit softened and the onion is transparent.
- Add the peppers and sweetcorn, stir well.
- Add the boiling water and stock cube, stir thoroughly, replace lid and allow to simmer for about 20 minutes.
- When the sweet potato can be easily pierced with a sharp knife, turn off the heat.
- Liquidise two-thirds of the mixture and then add back to the remaining chunky mixture and serve, piping hot with hot crusty baguettes and perhaps your favourite cheeses!