Corn and Sweet Potato Chowder

I love soup. I particularly enjoy making soups. A lot of times though, soups have cream, milk and other ingredients I'd rather not eat, chowders especially.
This soup is best if made and chilled for about 3 days. The flavors blend together and it has time to thicken a little more. Serve it up with some garlic bread or a crusty loaf with butter and honey. It's hearty, yummy and vegan!



CORN AND SWEET POTATO CHOWDER
Serves about 4-6

You will need:
2 Tablespoons Vegetable Oil
1 medium onion, finely diced (I always use yellow, or sweet)
2 cloves garlic, minced
1 meduim sweet potato, peeled and cut into 1/2" cubes.
(I bought the sweet potato that is already cut and packaged at Trader Joe's. In that case, buy two packages.)
1 lb. forzen corn kernel, thawed
1/4 tsp. ground cumin
1/2 tsp + extra for sprinkling ancho chili powder (more if you want a lot of spice)
4 cups plain rice or soy milk
1/2 cup instant mashed potato flakes
salt, to taste
green onions
a large pot

In a large pot heat the oil, over medium heat
add the onion and cook until translucent (3 minutes or so)
Add the garlic and sweet potato
cook for about 1 minute
stir in corn (with any juices) cumin and chili powder, toss to coat
Bring the heat up to high
add the rice milk and bring to a boil.
cover and simmer for about 12 minutes, until potatoes are tender
sprinkle in mashed potato flakes and whisk until thickened. (about 5 minutes)
let cool and chill

Reheat, serve hot and garnish with green onions and a little more ancho chili powder

enjoy!
xoxoxo