2 large sweet potatoes, peeled and diced
1 cup corn (fresh or frozen)
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can (13.5 oz) coconut milk
Salt and pepper to taste
1 tablespoon olive oil
Prepare the Ingredients: Peel and dice sweet potatoes, chop the onion, and mince the garlic.
Heat Oil: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 3-5 minutes.
Add Garlic: Add the minced garlic to the pot and sauté for another minute until fragrant.
Incorporate the Sweet Potatoes: Add the diced sweet potatoes and stir to combine with the onion and garlic.
Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce to a simmer and cook until sweet potatoes are tender, about 15-20 minutes.
Add Corn and Coconut Milk: Stir in the corn and coconut milk, and continue cooking for an additional 5 minutes. If desired, blend a portion for a thicker texture.
Season: Add salt and pepper to taste. Consider adding a pinch of cayenne for a spicy kick!
Serve Hot: Serve the chowder hot, garnished with fresh herbs or a drizzle of olive oil.
