The end of summer is upon us and I haven’t yet accepted that. To brighten my dinner (and lunches), I’ve decided to use a bright, fresh and seasonal ingredient: corn!
Whether Peaches and Cream or Ambrosia, roasted, boiled, this vegetable has always reminded me of summer (though the season lasts until October here in Ontario). The versatility of the vegetable renders it perfect as a simple side vegetable or a complex salad that stands on its own as a full meal.
I’ve created a recipe that uses the entire vegetable! Yes, the husk is involved in this one! I recommend serving this soup cold and adding a ribbon of cilantro or chili infused oil with a grilled protein of your choice on the side!
Roasted Sweet Potato Corn Chowder
- 2 tbsp olive oil
- 1 sweet potato
- 2 tsp. chili powder ( I used New Mexico chili powder and habanero for an extra kick)
- 1 onion
- 1 jalapeño pepper
- 3 corn heads
- 1 cup hemp milk ( I made my own!) or milk of choice
- 2 cup corn husk broth* (See at the end of post)
- Preheat oven to 400F.
- Chop sweet potato into 1 inch cubes and mix with 1 tbsp. olive oil and chili powder (+ S&P).
- Bake for 20-30 mins until soft.
- In large pan, heat olive oil at med-high heat.
- Thinly slice onion and jalapeño and brown in pan.
- In blender, add half the solid ingredients and all the liquids and blend until smooth.
- Incorporate the remaining solid ingredients to desired consistency and season to taste!
*Corn Husk Broth:
- 5 corn husks + corn cores
- 4L water, approximately 16 cups
- 1 small onion
- 1 tsp. salt
- In large pot, bring to boil and add ingredients.
- Allow to simmer for 45 mins.
- Enjoy the corniest ( in the best way possible) flavor of this broth!