Corn Chowder
Servings: 6 cups
Calories: 160kcal
Ingredients
- 1 Hannah sweet potato (6 oz.) Cut into 1-inch chunks
- 2 1/2 cups water or homemade broth
- 2 tbsp butter
- 1 1/2 cups sweet onion, chopped
- 1 tsp unrefined sea salt or pink Himalayan salt
- 1 celery stalk, chopped finely
- 1/2 small red bell pepper, chopped finely
- 2 cups organic sweet corn (or a one-pound bag of frozen corn)
- 1/4 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp black pepper
Instructions
- 1. Peel the potato and cut it into small one-inch chunks. Place potatoes in a small sauce pan with the water (or broth). Bring to a boil, then lower heat and cover. Let potatoes simmer until tender (but not mushy). Set aside.
- 2. While potatoes are cooking, melt butter in a large frying pan (at least 2 inches deep) over medium-low heat. Add the onion and salt. Continue to cook for 5 minutes. Add celery and cook for another 5 minutes.
- 3. Add the cooked potatoes (drained), the red bell pepper, 3/4 of the corn, black pepper, and herbs. Stir well and cover. Reduce heat to low and cook it for an additional 5 minutes.
- 4. Use a blender to puree the soup with its liquid. Mix in the rest of the corn and serve.
Notes
If you want the soup chunky, puree only 3/4, and leave the rest as is.