• Cooking Time: 30
  • Servings: 4
  • Preparation Time: 15


One whole bottle of full cream milk was going to expire in a few days, and I didn't want to waste it. So I needed a great winter recipe to use up as much milk as possible! I googled (couldn't survive without it :P) "Recipes using alot of milk" and this particular recipe for Sweet Potato and Corn Chowder jumped out at me. I did change the recipe quite a bit to accomodate with what I had on hand. But funnily enough I had most of the ingredients just "lying around!" It was definately meant to be!


  • 2 tablespoons butter
  • 1 tablespoon rice bran oil (or olive oil)
  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 2 1/2 tablespoons unbleached white flour
  • 6 cups milk
  • 2 cups of corn kernals (fresh or frozen) I used 2 ears of corn because thats what I found in the fridge.
  • 1 large sweet potato, peeled and cubed
  • 2 stalks of celery chopped into small cubes
  • 1/2 a vegetable instant soup packet
  • salt and freshly-ground black pepper, to taste
  • Juice from 1 lime
  • 2 tablespoons chopped corriander (optional


  • 1. Melt butter with the oil in a soup pot, over a medium heat and add onion, garlic, cumin and curry powder. Cook for 5 mins.
  • 2. Add flour and slowly add milk. Whisk for 30 seconds making sure no lumps form.
  • 3. Add in sweet potato and simmer over a low heat until the sweet potatoes are tender, should take about 20 minutes.
  • 4. Season with the soup mix, salt and pepper. (Add more if desired)
  • 5. Add corn, celery and corriander and simmer for another 2 mins.
  • 6. Turn heat off and squeeze in the lime juice. Stir.

Categories: Chowder 

Author Credit: Annie B. Bond

Website Credit: http://www.care2.com/greenliving/corn-and-sweet-potato-chowder.html

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