Sweet Potato and Corn Chowder

• saucepan
• wooden spoon
• pot
• hand mixer or blender

• 1½ T vegan butter or olive oil
• 1 large yellow or white onion, chopped
• salt
• 4 c vegetable stock
• 2 c water
• 2 pounds sweet potatoes, peeled and diced
• 3 c corn
• 1 c almond or soy milk
• 1 red bell pepper, minced
• 1 fresh jalapeño (optional), minced
• 2 T fresh lemon juice
• cayenne or paprika, to taste
• 2-3 T cream or vegan sour cream
• fresh herbs (parsley, cilantro, basil …) for garnish

Melt butter, add onion and a dash of salt, and sauté, stirring often, until golden brown.

Meanwhile, combine stock and water in pot, add sweet potatoes, and simmer until tender, about 20 minutes.

Add onions to potatoes and use a bit of the broth to deglaze the onion pan.

Purée the soup and return to pot.

Add corn, peppers, and milk, and simmer until tender.

Stir in lemon juice and cayenne, taste and adjust seasoning, then add cream.

Garnish and serve hot.

Adapted from The New Vegetarian Epicure: Menus for family and friends, by Anna Thomas.

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