Now that Autumn is among us, there’re a few things worth incorporating into your cooking and enjoying while they’re in season— such as cinnamon, pumpkin and corn.
At first, it wasn’t my intention to share a blog post around this meal (hence the un-staged photos), however since the outcome was so good, I couldn’t resist in sharing the recipe. The big pot of goodness only lasted for a day and half between two people.
Here’s a simple and perfect Autumn recipe to try at home: Sweet potato corn chowder. It’s vegan, dairy free, budget-friendly and nutritious. Low effort prep time with high return.
- 4 ripe corn
- 1 sweet potato, peeled and cubed (2 cups)
- 1 onion, diced (3 cups)
- 4 cloves garlic, minced
- 4 ribs celery, chopped (2 cups)
- 2 tsp chili powder
- 1 tsp of paprika
- chill flakes, to taste
- sea salt and pepper, to taste
- 2 cubes of organic vegetable stock (4 cups of water added)
- Optional: 4 strips of peameal bacon
- Start with 4 cups of water in a large pot with 2 cubes of vegetable stock added. I used organic bouillon cubes.
- Add the diced onion, then minced garlic and chopped celery to the pot. Cook for 5 minutes or more until ingredients start to soften.
- Add the sweet potato, then bring to a light simmer and cook for 5-10 minutes.
- Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
- Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
- Season with sea salt and pepper and serve right away.
- Optional, but you bake 4 strips of peameal bacon till crispy and finely chop to little bits. Sprinkle desired amount of peameal bacon bits over top of your chowder. Enjoy!
- You can store this inside your fridge for up to 5 days.