Meatless Mondays: Sweet Potato Corn Chowder

Sweet Potato Corn Chowder by Melissa Costello of Karma Chow

1 yellow onion, diced

1 leek, white part only,

sliced thin 3 celery stalks,

diced 1 red bell pepper,

diced 3 garlic cloves,

minced 3 red bliss baby potatoes,

cubed 2 large garnet yams,

organic sweet white frozen corn

4 cups veggie broth or 2 bullion cubes with 4 cups water

1 tbsp. coconut oil

1/4 tsp. red pepper flakes

1/2 can coconut milk *Tried this recipe with the original full can of coconut and the flavor was overwhelming for me so I decreased the amount.*

Sea salt & pepper to taste

Freshly chopped cilantro

In a soup pot over medium heat, melt the coconut oil and sauté onion, celery, leek and garlic until soft. Add red bell pepper and red pepper flakes. Stir to combine and cook a bit longer until bell pepper is soft. Add sweet potatoes, red potatoes and veggie broth. Turn heat to high and bring to a boil. Once boiling, turn down heat, cover and simmer for about 20-30 minutes or until potatoes are soft. Add corn & coconut milk and simmer for five more minutes. Puree soup with a hand blender, leaving some chunks for texture. Add chopped cilantro and season with salt & pepper to taste. Serve with brown rice crisps and a side salad.


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