Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spicy sweet potato corn chowder. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Spicy sweet potato corn chowder is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Spicy sweet potato corn chowder is something which I’ve loved my whole life.
This spicy potato corn chowder is packed full of fresh ingredients and a blend of delicious spices. Dairy-free, and low in calories it's a decadent While I love the sweetness of fresh corn, I've often found corn soups to be too heavy (with all of the cream and butter), and a little too bland for my taste. All Reviews for Roasted Sweet Potato Corn Chowder.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spicy sweet potato corn chowder using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spicy sweet potato corn chowder:
- Prepare 1 tbsp avocado oil
- Prepare 1/2 c diced celery
- Take 1 1/2 c chopped red bell pepper
- Make ready 1 small sweet onion
- Make ready 2 cloves minced garlic
- Prepare 4 c frozen (or fresh) corn
- Prepare 2-3 hot peppers finely chopped (I use ghost peppers, but jalapeños will do nicely)
- Make ready 1/4 tsp salt
- Get 1/8 tsp black pepper
- Take 1 tbsp cumin
- Take 2 c low- sodium vegetable (or chicken) broth
- Get 2 c peeled and cubed sweet potato
- Get 1 1/2 tsp cornstarch
- Prepare 1 1/2 c half and half (divided)
Crispy Corn and Beer-Battered Fish Tacos. This vegan corn chowder uses sweet potato instead of the traditional potato but you could also make it with potato if you want to switch it up. Other than the sweet potato and corn, all you need is garlic, onion, celery, red pepper, broth and spices. Hello, & welcome to Life With Stasia!
Instructions to make Spicy sweet potato corn chowder:
- In a large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
- Stir in salt, pepper, cumin and broth, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
- Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat.
- In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half.
- Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened.
- Remove from heat and serve. Enjoy!
I know the weather is a little warm for soup, but it has always been my go to comfort food. This dairy-free Spicy Potato and Corn Chowder has just enough heat to warm you up during the chilly winter weather. With spicy poblano peppers, crunchy corn and creamy potatoes, this dish will warm your heart and stomach. Healthy vegan sweet potato corn chowder with curry spices and a little kick. We grilled chicken brats and burgers last night paired with Tony's epic spicy homemade salsa.
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