Corn Chowder
Servings: 6 servings
Calories: 160kcal
Ingredients
- 1 Hannah sweet potato (medium or about 2 cups of 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 small red bell pepper, chopped finely
- 5 cups organic sweet corn (5 cobs 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 with all their liquid, the red bell pepper, 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 about 3/4 of the soup with its liquid, leaving 1/4 of the soup with its solid ingredients (corn, bell pepper, potatoes). Mix everything together (the puree and the solids) and serve.
Notes
You can also puree the entire soup if you prefer.