I like to clean up my freezer this time of year, to make time for extra cookies, soups and stews. It never fails that I find a bag of frozen corn hanging out in there… on its last legs.
Sweet Potato Corn Chowder is a delicious way to save that frozen corn. Using sweet potatoes creates a luscious, hearty and creamy texture.
Add a dash of red pepper flakes, sriracha or a spoon of chili crisp for a little zing.
Happy day,
Monique
Sweet Potato Corn Chowder Soup
1 tbls olive oil
1/2 large red onion, small diced
1 red pepper, diced
1 sweet potato, diced
2 large garlic cloves
8 oz bag of frozen corn
1/2 tbls smoked paprika
1/2 tsp pink salt and 1/4 tsp black pepper
3 cups water or broth
1 cup coconut milk
Heat a pan over a medium heat. Warm the olive oil, add the diced onion and red pepper, saute for about 5 minutes to soften. Add the diced sweet potato and toss well; allow to saute to another 5 minutes. Stir in the corn, minced garlic, smoked paprika, salt and pepper.
Deglaze the pan with the broth. Add coconut milk and allow the soup to come to a simmer. Let simmer until sweet potatoes are soft. Use an immersion blender to lightly emulsify the soup; this will bring body and thickness to the soup while leaving a texture to chew on.
Taste and adjust the seasoning as desired. Serve with a drizzle of coconut milk while warm
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