Sweet Potato and Corn Chowder
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Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories382 kcal (19%)
Total Fat19.8 g (28%)
Carbs48.9 g (19%)
Sugars11.8 g (13%)
Protein5.4 g (11%)
Sodium804.3 mg (40%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
7sweet potatoes
large, peeled, diced
4 Tbspplant butter
2cloves garlic
chopped
1Spanish onion
peeled and diced
2ribs celery
diced
3carrots
peeled and diced
8 cupsvegetable stock
5 dashesworcestershire sauce
¼ cupbrown sugar substitute
packed
1 Tbspground coriander
2 cupsheavy cream
16 ozwhole kernel corn
canned, drained
16 ozcreamed corn
canned
kosher salt
black pepper
freshly ground, to taste
Instructions
Step 1
Preheat the over to 420 degrees. Add all vegetable and roast for 20 minutes.
Step 2
Add the roasted vegetables, vegetable stock, Worcestershire sauce, and coriander to a crock pot and cook on high for 3 hours.
Step 3
Remove about half of the vegetables. Add the brown sugar and heavy cream. Puree until smooth.
Step 4
Return the reserved vegetables and add the corn. Cook on high for 1 more hour.
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