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Sweet Potato and Roasted Corn Chowder
SERVES 8 TO 12
Chowder is a hearty, wholesome soup with chunky ingredients suspended in a milk-based broth. Here, vegetable puree and coconut milk create delicious creaminess without dairy.
2–3 tablespoons olive oil, divided
3 ounces hickory-smoked bacon, chopped
1 large leek, chopped
3 medium carrots, peeled, roughly chopped
1 medium red bell pepper, cored, roughly chopped
3 pounds sweet potatoes, peeled and cubed
5 cloves garlic, chopped
½ teaspoon chipotle chili powder
4–6 cups gluten-free chicken broth
-Salt and pepper, to taste
1 (13.6 ounce) can light coconut milk
2 tablespoons olive oil
2½ cups corn kernels, fresh or frozen and thawed
-Salt and pepper, to taste
½ cup finely chopped red pepper
1. Heat 1 tablespoon oil in a very large Dutch oven or stockpot. Add bacon and sauté until it begins to brown. Remove bacon with a slotted spoon and reserve.
2. Add remaining oil and sauté leeks, carrots and bell pepper. Cook over medium-high heat until vegetables begin to soften, about 5 minutes. Add sweet potatoes, garlic and chipotle. Cook and stir about 5 minutes.
3. Add enough broth to cover vegetables. Check seasoning and add salt and pepper, to taste. Add cooked bacon.
4. Simmer, partly covered, over low heat, stirring often, until sweet potatoes are very tender, 15 to 20 minutes. Remove from heat. Use a slotted spoon to scoop out 3 to 4 cups of vegetables and set aside.
5. Use an immersion blender to puree remaining soup. Alternatively, ladle some soup into a blender and puree in batches. Add back chunks of vegetables. Stir in coconut milk. Return soup to low heat. Check seasoning and add more salt and pepper, if desired. If chowder is thicker than you like, add additional chicken broth until you reach desired consistency.
6. To make garnish, heat olive oil in a large cast-iron skillet over medium-high heat. Add corn and sauté until kernels are lightly charred, about 5 minutes. Add salt and pepper, to taste. Stir corn kernels into chowder and serve hot, topped with finely chopped red pepper.
Each serving contains 248 calories, 11g total fat, 4g saturated fat, 0g trans fat, 7mg cholesterol, 514mg sodium, 34g carbohydrate, 5g fiber, 8g sugars, 5g protein, 13Est GL.
- Comfort foods are meant to go down easily and not challenge the taste buds with a high profile of spices. These recipes are tasty in their own right but, if desired, here’s how you can step up the flavor.
- Spicy sausage. Cook and drain off grease. Then stir the meat into the pot.
- Red pepper flakes or chipotle chili powder. Sprinkle over the soup, stirring to blend.
- Reduce the liquid. Simmer soups and stews uncovered for a period of time to reduce the liquid and intensify the flavor.