Chipotle Sweet Potato and Corn Chowder

Ingredients:

• 1 Tablespoon olive oil
• 1 large yellow onion, diced (2 cups diced)
• 3 cloves garlic (1 Tablespoon minced)
• 2 ½ cups chicken or vegetable broth
• 2 pounds sweet potatoes or yams, peeled and diced into ¼ inch cubes. (about 5 cups diced)
• 1 red bell pepper, diced (about 3/4 cup diced)
• 2 cups frozen corn kernels
• ¼ – ½ teaspoon chipotle chili powder (or sub regular chili powder)
• ½ teaspoon sea salt
• 1 can full fat coconut milk
• Cilantro and green onion for garnish, optional

Sautee onion and garlic in olive oil over medium heat in a large pot. Cook for about 5 minutes until onions are softened, stirring occasionally.

Add broth, sweet potatoes, corn, bell pepper, chipotle chili powder, and sea salt. Stir and bring to a simmer.

Cover and let simmer for 25 minutes, or until sweet potatoes are softened throughout.

Once sweet potatoes are cooked, turn off the heat and stir in the coconut milk.

Season to taste with sea salt and pepper and garnish as desired.

If you’d like a creamier texture, carefully ladle 3-4 cups of the soup into a blender and blend until completely smooth. Then poor back into the pot and mix to combine.

Servings: 8
Prep time: 20 minutes
Cook time: 25 minutes

Optional:
This is a spicy cozy soup that’s perfect for the fall weather. Chipotle chili powder gives a smoky heat that can be quite spicy; so if you don’t like spice, start with ¼ teaspoon, or substitute regular chili powder, which is more mild. To cut down on chopping time, feel free to use frozen diced onions and peppers, as well as jarred minced garlic. This soup freezes well in an airtight container for up to 3 months.