Sweetcorn and Sweet Potato Chowder
Cool days and cooler nights are finally here. Warm up with this delicious chowder, jam packed full of veggies and flavour
Servings: 4 serves
Calories: 220kcal
Ingredients
- 4 ears of corn or 4 cups if using canned
- 1/2 brown onion
- 1 red bell pepper
- 1 medium sweet potato
- 4 cloves garlic
- 2 tsp avocado oil or cooking oil of choice
- 4 cups of vegetable broth
- 1/2 tsp smoked paprika
- 1 tbsp fresh lemon juice
- leaves small handful fresh basil chopped
Instructions
- Shuck and corn and use a sharp knife to cut the kernels off
- Cut the onion, bell pepper, sweet potato into little cubes, about 1 cm big. Mince the garlic
- In a large pot, heat the oil over medium heat. Once hot, add in the onion and fry until fragrant (about 2 mins). Add the garlic and fry for another minute. Pop in the rest of the veg (bell pepper and sweet potato), and cook for another 2 minutes
- Add in the corn, vegetable stock, and the paprika and let simmer until the sweet potato is nice and tender - about 10-15 minutes
- Turn off the heat. Use an immersion blender to blend right there in the pot, or blend in a blender in a couple of batches. Return the soup to the pot, add in the lemon juice and the basil and salt and pepper to taste. Serve and enjoy
Nutrition
Calories: 220kcal | Carbohydrates: 46.2g | Protein: 6.5g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 179mg | Fiber: 6.3g | Sugar: 11.3g