We love our corn chowder recipe that we make with potatoes and almond milk.
But my daughter Zoe and I wanted a sweet potato version for our husbands who don't eat potatoes.
I made this a more savory version, to offset the sweetness of the sweet potato, using soy milk instead of almond milk, and adding thyme, bay leaf, garlic and onion.
The result is a savory golden treat!
Total Prep and Cook Time: 45 minutes
Yield: 6 large servings
Nutrition Data, 358g Serving:238 cal, 42g carb, 6g fat, 159mg sodium, 6g fiber, 8g protein, 8g Sugars, low Saturated Fat, Cholesterol, good source Vit. A., Thiamin, Dietary Fiber. Estimated glycemic load 16
Fresh corn tastes best in this chowder, because it's sweet & juicy and helps to thicken the soup. 16 oz frozen corn is a close second, but add that in the last five mnutes of cooking rather than with the sweet potato.
Add some heat to this soup with a dash of chile or chipotle powder.
Sweet potato corn chowder should freeze well, if you can't eat a whole recipe. We usually just eat the leftovers at the next meal, or the next day, as it keeps well overnight in the fridge.
This was a really good soup. I used regular AP flour and frozen corn (guessed at the amount that would equal 6 ears), plus I added cayenne. Very easy and tasty. - Deborah P.
Good call on the cayenne! I'd say a 10 oz pkg of frozen corn. Is that what you used? - Savvy Veg
I used about 2 cups frozen corn. It could have used more I think. But I had more sweet potato because mine were large - Deborah P.
I'll add 16 oz frozen corn to the recipe
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