Welcome back again to post Labor Day time weekend reality. Have you got a hangover? BTW I’m not really talking the alcoholic sort of hangover. I’m talking about the meals hangover that lasts for a day time or two post stuffing that person with chips, all the dips, snow cream, and alright, several margaritas.
Am I simply discussing myself here? Probably.
So yes, I really do have a food hangover and I’m more than ready for just a little green juice, a whole lot of squats at the fitness center and vegetable based soups for supper. If you’re with me, then you are going to LOVE today’s formula.
Imagine a lovely creamy corn soup thickened with coconut milk and sugary potatoes and flavored with curry spice. Oh la la. And this creamy lovely potato corn chowder just so happens to be vegan and gluten free of charge so that anyone can appreciate it. YES!
This soup doesn’t take much time to accomplish – just chop those veggies and taters up, then throw them in the pot. To thicken the soup, you’ll blend half of it then add it back in. It’s easy and produces the best consistency. An immersion blender would also work! You are doing you.
As far as the corn goes, I really do recommend using clean sweet corn from the cob, but if that’s not accessible, you can also use frozen sweet corn (ideally organic!).
This soup is lovely garnished with green onions & cilantro – they both add a fresh, delightful flavor towards the soup.
Enjoy this special potato corn chowder! If you allow it to be, I’d want to see a image – upload a picture to Instagram and tag #ambitiouskitchen! xo.
5.0 from 2 reviews
Body fat: 11.5g
3 garlic clove cloves, minced
1 large sweet potato, peeled and diced (about 3-4 cup diced sugary potatoes)
4 ears of nice corn, kernels removed from the cob (about 4 cups of corn)
2 teaspoons curry powder (I love spicy curry powder)
pinch of floor ginger
2 cups vegetarian broth
Freshly ground dark pepper
To garnish, if desired: greek yogurt or goat cheese, cilantro and green onions
In a big soup container over moderate heat add the olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 minutes or until potatoes start to soften. Time of year with curry powder and ginger.
Slowly stir in the milk and vegetarian broth, scraping up any bits from underneath of the pan when you stir. Decrease the high temperature to low and simmer for 10 to 15 minutes or until the potatoes are tender and can very easily be pierced using a fork.
To give a creamy texture, mix 3 cups from the soup (BE CAREFUL WHILE ACHIEVING THIS!) then go back to the pot. Stir to incorporate and period with salt and pepper. Flavor and adjust seasonings as required.
To serve, sprinkle with cilantro, a swirl of greek yogurt (or even a coconut yogurt if vegan) and green onions. Makes 4 portions.
This recipe also works with unsweetened almond milk or regular milk instead of coconut milk, although I really like the flavor and creaminess it gives the soup.
This soup was absolutely incredible. Can’t tension it plenty of- fantastic, delicious, warm, mouthwatering…. etc. It’s fast, as well!
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