2tbspgreen onion (sliced, green and white portion)
¼cupparsley (or cilantro, chopped)
crushed red pepper flakes (optional; or minced jalapeño peppers, to taste)
Directions
1
Heat a large stockpot on medium-high heat. Add the onion, celery, and red bell pepper. Stir continuously until the onion is translucent, about 2–3 minutes.
2
Stir in the thyme, turmeric, cumin, onion powder, salt and pepper, if using. Cook for another minute.
3
Add the corn, potatoes, and vegetable broth. Bring to a boil then simmer until the potato is tender, about 10 minutes.
4
Meanwhile, whisk together the arrowroot powder and water in a small bowl until the arrowroot powder is dissolved.
5
Once the sweet potatoes are tender, slowly pour the arrowroot mixture into the pot, stirring constantly.
6
Once the chowder thickens slightly, remove it from the heat and slowly stir in the coconut milk (slowly to keep it from curdling).
7
Taste and adjust corn chowder for more seasoning. Divide into bowls and top with sliced green onions and parsley or cilantro, as well as optional crushed red pepper flakes or minced jalapeño).
Chef's Notes
Substitutions For the onion, use yellow or white. Shallots can also be used in place of onion.
For the bell pepper, use orange, yellow or green bell pepper in place of red bell pepper.
Use fresh oregano in place of fresh thyme. Or, use 1 teaspoon of dried thyme in place of the fresh (however, we do recommend fresh over dried for the best flavor).
Instead of sweet potatoes, use organic red, purple or golden potatoes.
Prep ahead Pre-cut the onions, peppers, and celery and store in airtight containers for up to 3 days.
Make it Spicy Add 2 tablespoons of minced jalapeños or crushed red pepper flakes as garnish on top.
Storage Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Reheating When ready to serve, reheat the corn chowder over low heat; don't let it boil.
Ingredients
1cuponion (chopped)
1cupred bell pepper (chopped)
1cuporganic celery (chopped)
1tbspfresh thyme
2tspground cumin
1tspground turmeric
1tsponion powder
½tspsalt (optional)
¼tspground black pepper (optional)
2cupsorganic corn (frozen or fresh)
2cupssweet potatoes (diced into ½-inch pieces, skin on)
2tbspgreen onion (sliced, green and white portion)
¼cupparsley (or cilantro, chopped)
crushed red pepper flakes (optional; or minced jalapeño peppers, to taste)
Directions
1
Heat a large stockpot on medium-high heat. Add the onion, celery, and red bell pepper. Stir continuously until the onion is translucent, about 2–3 minutes.
2
Stir in the thyme, turmeric, cumin, onion powder, salt and pepper, if using. Cook for another minute.
3
Add the corn, potatoes, and vegetable broth. Bring to a boil then simmer until the potato is tender, about 10 minutes.
4
Meanwhile, whisk together the arrowroot powder and water in a small bowl until the arrowroot powder is dissolved.
5
Once the sweet potatoes are tender, slowly pour the arrowroot mixture into the pot, stirring constantly.
6
Once the chowder thickens slightly, remove it from the heat and slowly stir in the coconut milk (slowly to keep it from curdling).
7
Taste and adjust corn chowder for more seasoning. Divide into bowls and top with sliced green onions and parsley or cilantro, as well as optional crushed red pepper flakes or minced jalapeño).
