Keep the chowder, but cut the starch with this vegetarian corn chowder recipe substituting white potatoes for vitamin-packed sweet potatoes.
Author Jared Koch is on a mission to supply sensible, and healthful home cooking options for anyone interested in integrating good foods into their lives. The Clean Plates Cookbook (Running Press, 2012) shows readers how to shop for the best ingredients no matter what their diet. Omnivores, vegetarians, and vegans can all “eat clean” and this excerpt from chapter nine “The Recipes” offers a vegetarian corn chowder recipe with a gluten-free twist.
You can buy this book from the GRIT store: The Clean Plates Cookbook
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A wonderful way to enjoy summer corn, this is a relatively traditional chowder recipe with one key difference — it uses vitamin-packed sweet potatoes instead of starchy white potatoes. The change is so barely noticeable that I’m hoping it inspires you to make healthful switches in other dishes.
Serves 6 to 8
6 large ears organic white or yellow corn, or a combination
4 tablespoons/55 g unsalted grass-fed organic butter or olive oil
4 medium-size shallots, cut into 1/4-inch/0.65 cm dice (about 1 cup)
4 1/2 cups/1 L organic reduced-sodium chicken or vegetable stock
1 pound/455 g yellow-fleshed sweet potatoes, cut into 1/2-inch/1.25 cm dice (about 1 cup)
1/2 cup/80 mL grass-fed organic milk or nondairy milk
Fine sea salt to taste
Freshly ground white pepper to taste
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
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