Plant-Based Sweet Potato Corn Chowder

Even though spring is finally upon us, here in the northern hemisphere that doesn't necassarily mean warm weather right away. As the warmer weather approaches, I know I feel more inclined to indulge in salads, smoothies and raw veg. But, when that nip is still lingering in the air, I try to make sure that at least one meal a day is a warm and comforting one.

When it's cold out, and we put cold things in our bodies, it requires a lot of energy to warm up in order to be metabolized. It's much easier on our bodies when we eat warming foods and warm meals in the cooler months. Warming foods are herbs and vegetables that have a warming effect on the body, some of which include ginger, cinnamon, clove and nutmeg (just think autumn and winter spices), as well as cayenne and other hot peppers and spices. Even simply consuming warmed foods and sipping on warm water or herbal tea is beneficial when there is a chill in the air.

This corn chowder is not only comforting on chilly days, but it's also a great recipe to use up what you have on hand. You can subsitute the corn for beans or lentils, and you can swap in other veggies with whatever you have in the fridge! 

This whole social distancing thing is a prime opportunity to get your hands dirty in the kitchen and experiment with some new dishes and different ingredients!

PLANT-BASED SWEET POTATO CORN CHOWDER

A creamy, flavourful and comforting plant-based corn chowder!

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Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

MAKES : 6

Equipment

• Blender

Ingredients

Cheezy Cashew Cream

• 2 cups Cashews (soaked)
• 1 cup Water
• ½ cup Nutritional Yeast
• 2 tbsp Lemon Juice
• 1 tsp Himalayan / Sea Salt

Chowder Base

• 4 cups Frozen or Fresh Corn
• 3 stalks Celery
• 1 medium Onion (diced)
• 2 Garlic Cloves (minced)
• 4 cups Vegetable Broth
• 1 medium Sweet Potato (cubed)
• 1 tbsp Avocado / Olive Oil
• ½ tsp Chipotle Powder
• ½ tsp Chilli Powder
• Dash Garlic Powder
• ¼ tsp Turmeric Powder
• Salt and Pepper to Taste

Instructions

Cheezy Cashew Cream

• Place  soaked cashews, water, salt, nutritional yest and lemon juice into a high speed blender and blend until smooth.
• Set aside until ready to use.

Chowder Base

• Heat the oil in a large saucepan and add the onion, cooking for a few minutes, until fragrant.
• Add in the garlic and cook for a few more minutes. Then add the Celery and sweet potato, cooking for another few seconds.
• Stir in the corn, followed by the vegetable broth.
• Turn the heat up and bring to a boil. Once boiling turn the heat back down to low and let simmer for about 15 minutes.

Chowder

• Pour in the Cheezy Cashew Cream, mixing well with the vegetable broth and vegetables.
• Add salt and pepper to taste.
• Serve and enjoy!

Notes

This a versatile recipe, you can add in or subsitute other veggies of your liking. Carrots make great alternative or addition to the sweet potato!

Have You Made This Recipe?Mention @nourish.me.wild or tag #nourishmewild!