Chobani Recipes: Sweet Potato Corn Chowder
I made soup.
Since it’s winter and my last post was an ice cream recipe I thought I should post something more, may we say…winter-y and cold weather appropriate.
But come to think of it, I kinda, sorta, like always think ice cream is acceptable at all times of the year. Especially ice cream that isn’t actually ice cream and is really just Greek yogurt that I put spinach in and then froze.
It’s kinda exactly like how it is totally acceptable to plan out the songs that will be played at your wedding reception before you are even engaged. I actually don’t think that is that outrageous. Or errr…that’s what I keep telling myself. So far I’ve only got two songs on the list: Stand By Me by Ben E King and Something in the Way She Moves by James Taylor. And yep. That’s it. Looks like it’s going to be a pretty quick reception.
And I’ve looked up some venues. And possible engagement picture locations. And dresses. Ohhh the dresses.
But I figure that this is the only time I have to plan a wedding when I won’t be stressed out. Right now it’s just all stress free because I don’t really have to plan anything yet. I just get to look at pretty dress pictures and pick out happy-I’m-in-love songs and look through random peoples’ engagement pictures like a total creep. But it’s okay. They don’t know.
So soup. I made soup. Yes, sweet potato soup. I eat a lot of sweet potatoes. Like for real. And just when I think they’re going to get repetitive…they don’t. And I want them for my next meal. Out of control, I tell you.
Oh and there will most definitely be sweet potatoes at my wedding.
Sweet Potato Corn Cowder
2 large sweet potatoes, cut into cubes (~3 1/2 cup)
2/3 cup onion, finely diced
1 cup red onion, finely diced
1 3/4 cup frozen corn kernels
1 cup celery, finely diced
1/4 tsp dried thyme
1 tsp garlic, minced
1/4 + 1/8 tsp salt
1/2 + 1/4 tsp pepper
2 cups chicken broth
1 1/4 cup water, divided
3 tbsp olive oil
Preheat oven to 400F. Toss sweet potato cubes with 2 Tbsp olive oil, 1/8 tsp salt and 1/4 tsp pepper. Bake in the oven for 15 minutes. Flip sweet potato cubes to the other side and then bake for another 15 minutes.
While sweet potatoes are baking, place frozen corn kernels in a bowl and add about a 1/4 cup water. Cover with a paper towel and microwave for 2-3 minutes until kernels are thawed and hot. Drain off excess water. In a vitamix or high powered blender, combine 1 cup of the corn kernels with 1 cup water. Blend until smooth. Set aside corn puree, but leave it in the blender.
Heat a dutch oven or large soup pot over medium-high heat. Add 1 Tbsp olive oil and allow it to get hot, ~2 minutes. Add both types of onions and stir frequently for 5 minutes allowing the onions to slightly soften. Add in the celery and allow vegetables to soften for ~5 minutes, continue to stir frequently. Once vegetables are soft, add in garlic and dried thyme and stir until fragrant. Turn heat to low.
By this time your sweet potatoes should be done roasting so use a spatula to transfer all of the roasted sweet potato cubes into your blender with the corn puree. Blend the corn puree and sweet potatoes together until smooth. Add in 1 cup chicken broth and continue to blend. Pour this puree into your soup pot with the softened vegetables. Add in remaining 1 cup chicken broth, remaining 3/4 cup corn kernels, 1/4 tsp salt, and 1/2 tsp pepper.
Partially cover and allow to simmer for 30 minutes. Whisk in 1 cup plain Greek yogurt and serve immediately with a variety of toppings.
Can be stored in the fridge and reheated before eating.