Doug McNish is the chef at Raw Aura and a big fan of the potato. He heard I was making a chowder for some vegan friends so he sent along this recipe. He uses tahini for added richness and warns that the tahini should not be cooked too long, add it near the end and buzz it in with an emulsion blender.
You can get really hardcore and serve this with gluten-free bread and soy butter, but if you do I’ll probably have to smack you.
Grab your cojones and your sweet potatoes and follow me to the kitchen.
Sweet Potato and Corn Chowder
6 cups sweet potatoes skin on
1 small Spanish onion
3 ribs celery
1 red pepper
2 cups frozen corn
1/4 cup tahini
2 cups unsweetened soy milk
2 cups water
2 cloves garlic
1 tsp dry mustard powder
freshly ground black pepper
2 tbsp grapeseed oil
chopped fresh dill to garnish
- In a medium sauce pan heat the oil and sautee the carrot, celery, onion and red pepper until softened.Â Add in the garlic and mustard powder and cook for an additional 2-3 minutes until garlic is fragrant.
- Add in the corn, sweet potatoes, dill, soy milk and water.Â Bring to a simmer and cook until the sweet potatoes are tender, about 10-15 minutes.
- Add in tahini and cook on a gentle flame for 2-3 minutes.Â Using an immersion blender buzz the soup a few times until roughly one quarter of the vegetables are pureed and the soup reaches a â€œchowderâ€ consistency.
- Season with salt and freshly ground black pepper.