Spicy Sweet Potato Corn Chowder with Coconut Cream (Vegan/Glutenfree)
Apologies for my utter lack of posting as of late- but I think I kind of have a good excuse considering I’ve been in Africa for the past month!
It was an incredible experience (more on that later) but also quite the shock to come home and realize we’ve entered an entirely new season- hello fall!
While the gloomy weather is taking some getting used to I’m loving on fall foods full force.
This is my absolute FAVORITE season food wise- with an abundance of delicious and nutritious produce (pumpkin, squash, and sweet potatoes OH MY!) and the chillier weather making it prime time for warm, comforting food like soups and stews, grain bowls and roasted veggies. Bonus that it’s not too hot in the kitchen to actually turn on the stove.
I also love this time of the early fall season in particular as you can still snag some very late summer finds like figs and sweet corn, making this THE time to whip up this sweet potato and corn chowder before it’s too late.
This chowder is unlike others in that it has some serious smoky, spicy flavor with the addition of chipotle peppers in adobo sauce.
It’s chockful of fibrous, seasonal veggies you can find at the farmers market right now such as corn, sweet potatoes, kale, celery and red bell pepper.
It’s also completely gluten, dairy, sugar and grain free and easy on the digestive system. Not to mention a one-pot/ slow-cooker meal where you can toss in all of the ingredients and let it simmer for hours while you get back to more important ish (like football and baking pumpkin muffins).
Lastly I love it because it’s warm and comforting and makes the perfect chilly fall meal with some hearty (gluten-free ;)) bread or a green salad on the side.
Spicy Sweet Potato Corn Chowder with Coconut Cream
- 2 tbsp olive oil, ghee or coconut oil
- 1 walla walla sweet onion, peeled and chopped
- 2 small sweet potatoes, peeled and chopped
- 4 ears fresh corn, husked
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 2-4 stalks of leafy kale, chopped with stalks removed
- 4 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp sherry vinegar
- 1 tsp sea salt
- fresh ground pepper
- 3 cups vegetable stock
- 1 can full-fat coconut milk
- For toppings- cilantro, chopped chives and more coconut milk/ cream
- Heat the olive oil/ ghee/ coconut oil in a large pot over the stove at medium heat. Add the onion and a few pinches of sea salt and black pepper. Cook for about 10 minutes, until soft and caramelized.
- Once onions are soft, add the garlic and chipotle pepper in adobo sauce (I recommend just one pepper- you can add more if you like it super spicy). Stir for a minute until it becomes fragrant.
- Then add the sweet potatoes, bell pepper, corn, and celery. Toss in the rest of the sea salt and pepper, the sherry vinegar, vegetable stock and coconut milk. Cover and turn up the heat until soup is boiling, then lower to a simmer on medium low heat. I recommend simmering for at least an hour to really get the flavors to immerse, but you could do 30 if you’re in a hurry.
- Once done simmering, let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir in.
- Toss in the kale leaves which will cook down in a few minutes (you do NOT want to blend these or else it will turn the soup a weird green color).
- Top with more coconut cream and cilantro.