Ingredients

The following ingredients have 4 Servings
  • 2 cups diced onion
  • 4 stalks (ribs) diced celery
  • 2 cloves garlic, (minced)
  • 3 cups peeled and diced sweet potato
  • 1 cup seeded and diced red bell pepper
  • 4 cups corn kernels, (fresh or frozen)
  • 4 cups vegetable broth
  • 1 tsp chili powder
  • 1 tsp paprika
  • 3/4 tsp turmeric
  • 1/2 tsp dried red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instruction

  • Heat a large heavy-bottomed pot over medium heat. Add diced onion, celery and garlic with 1/3 cup vegetable stock and cook until onions and celery begin to soften, about 4 - 5 minutes.
  • Add sweet potato and vegetable broth, stir, bring to a boil, then reduce heat to simmer. Cook for 8 - 10 minutes.
  • Add red pepper, corn kernels and all seasonings. Simmer until sweet potato is fork-tender.
  • Transfer 2/3 of the chowder to a blender. Blend until smooth, then return to the pot. Taste to check the seasoning. Serve.
  • Refrigerate leftovers in a tightly sealed container for up to 4-5 days. Freeze for up to 3 months.