Corn & Potato Chowder



1 T rice bran oil or grapeseed oil


1 large sliced onion


1 t crushed chili (optional)


4 cloves garlic, chopped or crushed


1 t dried thyme


3 c boiling water


1 large unpeeled potato, cut into ¾ inch chunks


1 large unpeeled sweet potato, cut into ¾ inch chunks


2 c frozen or canned corn


1 stalk celery, chopped into ½ inch slices


1 large red onion, chopped


2 T honey


1 large red bell pepper, diced


12 oz. can garbanzos, drained


½ cup coconut cream


1 tsp. salt




Sauté onion, chili, garlic and thyme in oil until onion is clear.


Add water, potatoes and cook for 20 minutes. Then mash most of the potatoes to thicken but leave some chunky pieces.


Add celery and corn and cook for another 5 minutes.


In a small fry pan, sauté the red onion and honey for about 10 minutes. Add, along with remaining ingredients and bring to the boil.


Makes 6 cups.


Serving suggestion: Top with hummus or pesto.


From: The Revive Café Cookbook series by Jeremy Dixon

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