Sweet Potato Chowder FTW!

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Did you know that sweet potatoes can grow in outer space? Well, sort of. They are also one of the healthiest foods you can eat. And with the mercury set to plummet this weekend, a big cauldron of sweet potato and corn chowder is just what the doctor ordered!

We obtained this fabulous recipe from vegan executive chef, educator and activist Doug McNish,  a big fan of the sweet potato. Doug adds tahini for added richness, but points out that the tahini should not be cooked too long; add it near the end and buzz it in with an emulsion blender.

 

Chef Rodriguez' power-packed pickled sweet potato salad

Chef Rodriguez’ power-packed pickled sweet potato salad

 

Now what to serve with this beautiful chowder? Why, more sweet potatoes, of course. How about this beautiful sweet potato salad by Chef René Rodriguez. Talk about a double whammy of this power packed superfood! Seriously, folks, this is a bad year for the flu, so eat wisely, drink lots of water and wash your hands often. And with this chowder simmering on the back burner, you should be ok until the spring!

 

 

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Sweet Potato and Corn Chowder

Ingredients

6 cups sweet potatoes skin on

1 small Spanish onion

1-2 carrots

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

sea salt

freshly ground black pepper

2 tbsp grapeseed oil

chopped fresh dill to garnish

Steps

 

  1. In a medium sauce pan heat the oil and sautée the carrot, celery, onion and red pepper until softened. Add  the garlic and mustard powder and cook for an additional 2-3 minutes until garlic is fragrant.
  2. Add  the corn, sweet potatoes, dill, soy milk and water. Bring to a simmer and cook until the sweet potatoes are tender, about 10-15 minutes.
  3. Add in tahini and cook on low heat for 2-3 minutes. Using an immersion blender buzz the soup a few times until roughly one quarter of the vegetables are pureed and the soup reaches a smooth consistency.
  4. Season with salt and freshly ground black pepper.
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