Sweet Potato Chowder — Vegan, Gluten & Dairy-Free

Sweet Potato Chowder (c) jfhaugenSweet Potatoes — the Vegetable Indispensable

Our month of soup continues with a very quick vegan, gluten and dairy-free chowder featuring sweet potatoes—both the white and the orange varieties.

If you enjoy the natural sweetness of sweet potatoes, you’ll enjoy Yam (c) jfhaugenthis rich-tasting and oh so comforting chowder that’s perfect for a satisfying and quick week-night meal as well as for weekend entertaining.

My niece prepared this soup and chose to add a finely minced jalapeno pepper, sautéing it along with the garlic and celery. A great idea when we crave bolder flavors and a little heat.

A few sweet-potato facts
Until a couple of days ago when I began writing this preface for Sweet Potato Chowder, I had no idea of just how popular (the 7th principal world food crop) and versatile sweet potatoes are:

  • George Washington Carver of peanut fame developed 118 different products from sweet potatoes, including using them as an alternative to corn syrup.
  • And this is amazing: there is such a product as sweet potato flour. The USDA used it during the First World War to “stretch the diminishing supplies of wheat flour in baked goods.” (Could this be a new gluten-free flour that would allow us to cut back on the sweetener as well?)

Perhaps the most important fact to know is that sweet potatoes, as they were labeled by a colonial physician, are a true “vegetable indispensable”—nutrient  rich, delicious and a favorite the world over.

Sweet Potato Chowder (c) jfhaugenSweet Potato Chowder w/ Almond Cream
So comforting, so delicious, so fast—so vegan, gluten and dairy-free!
For a bolder flavor, add a minced Serrano or jalapeño pepper to the soup along with the garlic.

Yield:  16 cups

2 tablespoons olive oil
2 cups yellow onion, ¼-inch dice
1½ cups chopped celery, 1/3-inch dice
2 large cloves garlic, crushed
1 tablespoon sea salt
Dozen twists fresh black pepper
2 bay leaves
2 teaspoons dried thyme leaves (1 tablespoon fresh)
7 cups (2 1/3 pounds) sweet potatoes, peeled, ½-inch dice
6 cups (2 pounds) yams, peeled, ½-inch dice
1½ cups organic corn, frozen and defrosted

Almond Cream
1 cup blanched, slivered almonds

2 thinly sliced scallions

Heat the oil in a large soup pot over medium heat. Add the onion, Sweet Potato Chowder Just Before the Stock is Added (c) jfhaugencover the pot and cook about 5 minutes until it is translucent. Remove the lid and stir in the celery, garlic, salt, pepper, thyme and bay leaves and cook for about another 5 minutes till the onion begins to color.

Stir in the potatoes and 6 – 6½ cups of water to just cover the potatoes. Cover the pot and bring the soup to a boil. Reduce the heat to a simmer; partially cover the pot and cook for 15 minutes until the potatoes are tender.

Meanwhile prepare the Almond Cream by combining the slivered almonds with 2 cups of water in a blender for about 4 minutes on medium-high speed till very smooth.

Add the corn to the soup. Simmer the soup partially covered for another 5 minutes. Stir in the Almond Cream. Puree 4 cups of the soup (in two batches in the blender) and return it to the pot. Adjust the salt and pepper to taste.

Serve garnished with the thinly sliced scallions.

 Printer-friendly recipe

3 thoughts on “Sweet Potato Chowder — Vegan, Gluten & Dairy-Free

  1. Looks delicious! Love the soup ‘bowl’ too.
    Thanks for another beautifully presented, educational recipe.
    Guess I’ll have to graduate from the wonderful roasted sweet potatoes – a perfect quick snack by the way.
    Thanks Janice.

    • You are most welcome! There’s room for sweet potatoes any and every way you fix them–such a delicious vegetable.

  2. Pingback: Curried Red Lentil & Sweet Potato Soup | Everyday Healthy! Everyday Delicious!

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