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
- ½ brown onion
- 1 red bell pepper
- 1 medium sweet potato
- 4 cloves garlic
- 2 teaspoon avocado oil or cooking oil of choice
- 4 cups vegetable broth
- ½ teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- leaves small handful fresh basil chopped
Instructions
- Shuck and corn and use a sharp knife to cut the kernels off4 ears of corn
- Cut the onion, bell pepper, sweet potato into little cubes, about 1 cm big. Mince the garlic½ brown onion, 1 red bell pepper, 1 medium sweet potato, 4 cloves 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 minutes2 teaspoon avocado oil
- Add in the corn, vegetable stock, and the paprika and let simmer until the sweet potato is nice and tender - about 10-15 minutes4 cups vegetable broth, ½ teaspoon smoked paprika
- 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 enjoy1 tablespoon fresh lemon juice, leaves small handful fresh basil
Nutrition
Calories: 220kcal | Carbohydrates: 46.2g | Protein: 6.5g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 179mg | Fiber: 6.3g | Sugar: 11.3g