Corn & Sweet Potato Chowder (Dairy Free)
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Cook time: 
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Makes: 6-8 servings
 
It may seem unusual to simmer the vegetables in water and then to use that as the base of your soup, but the combination of blended sweet potatoes, coconut milk, tahini and miso give the final dish all of the flavor and texture that you need.

This chowder definitely falls on the sweet side, thanks to the potatoes, wine and coconut. The little zing from the Aleppo pepper flakes, both at the base, and on top, plus the scallions (my favorite final ingredient), really helps take it in the other direction. I wouldn't skip either.
What you'll need
  • 1 tablespoon coconut oil
  • 1 large onion, peeled and chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon fine black pepper
  • a couple pinches Aleppo pepper flakes
  • 6 cloves garlic, peeled and finely chopped
  • 2 large sweet potatoes (about 36 ounces total), peeled and chopped into ½-inch dice
  • 1 cup white wine (I used a Sauvignon Blanc)
  • 4-5 cups water
  • 1 can (14.5 ounces) full-fat coconut milk
  • ⅓ cup well-stirred tahini
  • ⅓ cup white mellow miso
  • 1½ cups frozen corn
  • For serving Aleppo pepper flakes and sliced scallions
How you'll make it
  1. In large stockpot (I used an 8 quart wide pot), over medium heat, melt coconut oil. When hot, add onions, salt, and black and Aleppo pepper flakes. Cook 12-15 minutes, or until softened and just started to turn golden. Add garlic and cook 1 minute, stirring often. Add sweet potatoes; stir to coat with onions and garlic and cook 2 minutes.
  2. Increase heat to high. Add white wine and cook 3-4 minutes, or until wine is mostly reduced and loosely glazes the vegetables. Pour in just enough water to cover the sweet potatoes (from the 4-5 cups listed in the ingredients); bring to a boil. Reduce heat to medium-low; cook uncovered 20 minutes, or until potatoes are tender.
  3. Meanwhile, place coconut milk, tahini and miso into the container of the blender. When sweet potatoes are softened, transfer about three cups of the mixture (vegetables and cooking water) to the blender. Let sit 10 minutes. Place the lid on the blender. Using a dishtowel to hold down the blender top, and turn the blender on (to puree or medium speed, if you have the choice). Blend 1 minute, or until completely combined, stopping to scrape down the blender once, if necessary.
  4. Pour the contents of the blender back into the stockpot, stirring to combine. Add corn; cook 4-5 minutes uncovered, or until corn is hot and completely cooked through, making sure not to boil the soup (the properties of miso are destroyed by boiling).
  5. Divide amongst bowls and top with sliced scallions and Aleppo pepper flakes.
How to plan ahead
• The onions, garlic and sweet potatoes can be chopped and stored in airtight containers, one day ahead of time.
• To really get a jump on things, the coconut milk, tahini and miso can be measured into the blender, and stored in the fridge, one day ahead of time. When the sweet potatoes are ready, just proceed with the recipe.
• The soup can be made up until three days ahead of time. It will thicken considerable when cold, and thin down when hot. If it's still a bit thicker than you would prefer after heating, stir in a couple tablespoons of water.
Recipe by at https://www.lifeaswecookit.com/corn-sweet-potato-chowder/