Southwest Roasted Sweet Potato Chowder_0002.wmv
I have learned so much about cooking with Southwestern flavors in the last few years. In this recipe, I share my secret ingredients that add add an unique soutwestern flair to my Southwest Roasted Sweet Potato Chowder. This chowder is full of chirizo, roasted sweet potatoes and corn. The new Santa Fe Cooking Creme helps take the guess work out of how many spices to add. This is a great advantage to those who are not used to cooking with chillis and peppers. This chowder is all about balance. It has sweet, spicy and tangy flavors that all work together in this creamy chowder. Head for the Southwest for inspiration, try Kraft's new Sante Fe Cooking Creme!
How to Make the Silkiest Sweet Potato Soup
Becky shows Bridget how to make a super simple, earthy Sweet Potato Soup.
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White Sweet Corn and Potato Chowder Soup Recipe (8.27.12 - Day 15)
Who knew corn could be so sweet and candid? The other day I planned to make fried corn and at the grocery store I asked the produce guy what the difference was between the white and yellow corn. He said that the white corn was supposed to be sweeter, but I had only had yellow corn. So I fried the white corn, and have not been able to stop thinking about it since. Since I am veganizing the Paula Deen Southern Cooking Bible, I dove in to find another corn recipe. All I can say is Thank God for Corn and Potato Soup, just so I can have white corn again before the end of the summer. Oh yeah, the soup is delicious in it's own right as well.
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White Sweet Corn and Potato Soup Recipe
Ingredients:
3 tablespoons vegan butter
1 large yellow onion, chopped
3 ears worth of white corn kernels
1 large potato, peeled and chopped
1 tablespoon rosemary
1 teaspoon basil
Dash of cayenne
salt and pepper to taste
2 cups water
1/2 cup almond milk
Directions:
Heat vegan butter in a large pot over medium high heat. Add onions and cook until soft and translucent. Which should take about 5 minutes.
Stir in corn, potato, rosemary, basil, cayenne, salt, pepper, water, and almond milk. Bring the pot to a boil and then allow to simmer for 10 minutes.
When your beautiful summer soup is done, the potatoes should be tender, the corn should still have a little crunch, and all the herbs should be married to the creamy broth.
Other videos on how to make corn and potato soup:
Bettyskitchen Betty's Creamy Corn Chowder Recipe
Robjnixon CORN CHOWDER - VIDEO RECIPE
MugsyJeff ORGANIC: CREAMY POTATO SOUP w SWEET CORN
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
How to make Black Bean Stuffed Sweet Potatoes
These black bean stuffed sweet potatoes are a healthy and nutritious dinner recipe that's so easy to make. It's vegan and gluten-free, and requires minimal effort!
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INGREDIENTS:
4 sweet potatoes
1 tbsp olive oil or avocado oil
Black Bean Medley:
1 1/2 cups black beans
1 cup cherry tomatoes chopped
1/2 cup corn
1/3 cup cilantro chopped, tightly packed
1/4 cup red onion diced
1 clove garlic diced
1/2 lime juiced
2 tsp olive oil
1/4 tsp sea salt
pinch pepper
pinch chili flakes
Easy Guacamole:
1 avocado
2 tsp lime juice
pinch sea salt
Vegan Sour Cream:
1/3 cup coconut yogurt
1/2 tsp lime juice
pinch sea salt
INSTRUCTIONS:
1. Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes, or until cooked through.
2. In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.
3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
Grilled Cream Corn & Twice Baked Sweet Potatoes - Thanksgiving Side Dishes
Chef Tom cooked up some killer ideas with a grilled cream corn and a twice baked sweet potato that your family will go nuts for. Shop @ ATBBQ:
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???? You will not stop eating sweet potato if you cook it this way! Easy dinner recipe » vegan
You will not stop eating sweet potato if you cook it this way! Easy dinner recipe » vegan & healthy! This is a delicious vegan dinner with sweet potato, chickpeas and spinach. If you do not have any dinner ideas and would like to try something deliciously new try this vegan recipe and I am sure you will want to make it again!
????Enjoy and thank you watching!
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????Ingredients:
3 sweet potatoes
2 garlic cloves
200g | 7oz cherry tomatoes
400g | 14oz | chickpeas
2 handfuls spinach
salt & black pepper
1tsp ground cumin
1tsp smoked paprika
????Ingredients for the topping:
1/2 red onion
Salt
Lemon juice
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