Ready because of this vegan sweet potato corn chowder with just a little hint of curry spice? It’s comforting, filling and an excellent way to use up fresh or frozen summertime corn.

Welcome back to post Labor Day weekend reality. Do you have a hangover? BTW I’m not really speaking the alcoholic kind of hangover. I’m talking about the meals hangover that lasts for a time or two post stuffing your face with chips, all the dips, ice cream, and okay, several margaritas.

Am I simply talking about myself here? Probably.

So yes, I do have a meals hangover and I’m a lot more than ready for just a little green juice, a lot of squats at the gym and vegetable based soups for supper. If you’re beside me, then you’re going to LOVE today’s recipe.

Imagine a sugary creamy corn soup thickened with coconut milk and sweet potatoes and flavored with curry spice. Oh la la. And this creamy sweet potato corn chowder simply so is actually vegan and gluten free of charge so that anyone can enjoy it. YES!

This soup doesn’t take enough time to accomplish – just chop those veggies and taters up, then throw them within the pot. To thicken the soup, you’ll mix half of after that it add it back in. It’s easy and makes for the best texture. An immersion blender would also work! You do you.

So far as the corn goes, I really do recommend using new sweet corn off the cob, but if that’s not accessible, you can also use frozen lovely corn (preferably organic!).

This soup is lovely garnished with green onions & cilantro – they both put in a fresh, delightful flavor towards the soup.

Enjoy this special potato corn chowder! If you allow it to be, I’d love to see a photo – upload a picture to Instagram and label #ambitiouskitchen! xo.

5.0 from 2 reviews

Calorie consumption: 242

Fat: 11.5g

Prep period:

20 mins

Cook time:

25 mins

Total period:

45 mins

Ingredients

3 garlic cloves, minced

1 large sweet potato, peeled and diced (about 3-4 cup diced nice potatoes)

4 ears of special corn, kernels removed from the cob (about 4 cups of corn)

2 teaspoons curry powder (I love spicy curry natural powder)

pinch of surface ginger

2 cups vegetarian broth

Freshly ground dark pepper

To garnish, if desired: greek yogurt or goat mozzarella cheese, cilantro and green onions

Instructions

In a large soup container over moderate heat add the essential olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 a few minutes or until potatoes begin to soften. Time of year with curry powder and ginger.

Slowly stir within the milk and vegetarian broth, scraping up any kind of bits from the bottom of the pan as you stir. Decrease the warmth to low and simmer for 10 to 15 minutes or until the potatoes are sensitive and can quickly be pierced with a fork.

To give a creamy consistency, blend 3 cups of the soup (BE CAUTIOUS WHILE CARRYING THIS OUT!) then return to the container. Stir to incorporate and period with sodium and pepper. Flavor and adjust seasonings as necessary.

To serve, sprinkle with cilantro, a swirl of greek yogurt (or perhaps a coconut yogurt if vegan) and green onions. Makes 4 servings.

This recipe also works with unsweetened almond milk or regular milk rather than coconut milk, although I love the flavor and creaminess it offers the soup.

This soup was absolutely incredible. Can’t stress it more than enough- fabulous, delicious, warm, mouthwatering…. etc. It’s fast, too!

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