Sweet Potato and Corn Chowder

 In Recipes, Soup
Serves: 4
  • 1¼ cup frozen corn
  • ½ large sweet potato (or 1 medium)
  • 2½ cups water
  • 1 small yellow onion
  • 2 bay leaves
  • 1 teaspoon garlic powder
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • ¼ teaspoon sea salt
  • 1 teaspoon lemon juice
  • 2 sprinkles freshly ground black pepper
  • A pinch of red pepper flakes
  • 2 tablespoons extra virgin olive oil


  1. Dice the sweet potatoes and make sure they’re in relatively small cubes. Then, add the sweet potato pieces and corn in a saucepan with 2½ cup water.
  2. Bring it to a boil, which can take up to 15 minutes.
  3. Meanwhile, peel and slice the onions in small pieces. Once the water is bubbling away, add the chopped onions and bay leaves.
  4. Turn the heat down to medium high (4-5) and simmer for about 15 minutes.
  5. Then, add the garlic powder, tomato paste, thyme, sea salt, lemon juice, black pepper and pepper flakes. Simmer for another 5-7 minutes until the sweet potatoes and onions are soft (but not easily breakable) and turn the heat off.
  6. Add the extra virgin olive oil and stir until it’s mixed well.


Source Recipe HERE

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