Sweet Potato and Corn Chowder

It’s not too often I post vegetarian recipes on here. I get way too many complaints from the meatarian if I dare make too many meals without any meat in them. But every once in a while I find myself home alone, and seize the opportunity to veg it up.

Right after we arrived in Mississippi last week, Nick left for California for some training. Good timing, of course. Yes, of course I’d love to unpack the whole house myself! Grrr.

It took a few days, but once I had most of the kitchen unpacked and was officially sick of restaurant food, I turned to my cookbook shelf to find something easy to make that would feed me for a few days. This chowder fit the bill.

The original recipe was vegan, so I obviously changed a few things since I used milk and chicken stock. I used skim milk and while it was still delicious, it was more soupy than chowdery. If you like your chowder creamy, I’d suggest using whole milk, but if you’re watching calories or fat, or just prefer a thinner soup, the skim works just fine!

(adapted from Skinny Bitch by Kim Barnouin)

1 tbsp olive oil
1 small onion, chopped
3 stalks celery, chopped
2 garlic cloves, minced
2 medium (or 1 jumbo) sweet potato, peeled and diced
2 cups corn, fresh or frozen
4 cups vegetable (or chicken) broth
2 springs fresh thyme (or 1 tsp dried)
2 cups milk (I would recommend whole)
1 tbsp flour
3 tbsp water
salt & pepper, to taste

Heat oil over medium heat in a dutch oven or large pot. Add onion and celery and saute until soft, about 5 minutes. Add garlic and saute an additional 1 minute.