Recipe by greatjbritton
"This warm chowder will make you feel sweet and full at the same time. The ginger may feel spicy at first, but it wears off quick while you still get the antioxidants. If more liquid is needed, add vegetable broth, water, or beer."
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sweet potatoes, peeled
Yukon Gold potato, peeled
chopped sweet onion
chopped fresh ginger
chopped fresh parsley
ground black pepper
A good basic idea but too many pots and too much fuss. There is no need to boil the potatoes first. Just use the second step... saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and blend then put back in. No flour needed. Besides the flour isn't used correctly in the first place... should be added to the fat. This application is correct for corn starch. It shouldn't take 30 minutes start to finish. I replaced the Yukon potato with finely diced carrot and the soy milk with coconut milk (added at the end,) but that's just personal dietary preference. Made a very nice lunch!
I am not Vegan but loved this recipe. Very unique, tasty and satisfying. Try it, you love it too!
I have just tried this recipe and I love, love, love it! Taking some to work to share :)
Wonderful to have celery and ginger in this chowder! We enjoyed the blend of flavors. I did not peel the potatoes. I used my hand blender to mash part of the potatoes, and did not even need the flour for this thick hearty chowder!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Vegan Sweet Potato and Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 46
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