Who doesn’t like a creamy, smoky, soup in the depths of frigid winter months? It got cold here in Washington again. The weather dropped 10-15 degrees recently, and I have been feeling a little too dry and cold, a little too anxious, and a little too airy; like a balloon tied ever so gently to a tree on a windy day.
In Ayurveda (ancient Indian medicinal science), those symptoms usually indicate an imbalance of the Vata dosha. Vata is the quality of air and is predominant through the cold, dry, winter months.
In order to re-balance, in Ayurvedic practice, you eat certain foods of opposite qualities, and change parts of your lifestyle to bring yourself back to balance. Since Vata is dry and airy, using, oils and heavy creams on the skin will keep away dryness, a slow, grounding yoga practice will help to calm the mind, and foods that are heavy, warm, and filled with liquid will nourish the body from the inside out.
Warm, moist foods; that sounds like soup to me! So I have been eating lots of soups and curries these days, and trying to cut back on all the dry bread and popcorn which I have been eating like crazy since I have been back.
This corn chowder turned out really well. Just like many of my recipes, this idea came to me in a dream and the ingredients appeared in my pantry on a golden platter just as I was about to cook – it was all a sign. Ok, well really, I was thinking about what to do with the sweet potatoes in my pantry, and stumbled upon a bag of organic corn in the freezer, and so, this beauty was born.
I used chipotles in adobo to give this dish a little bit of a spice, and a smoky flavor, and coconut milk to emphasize the sweet notes, and to provide a beautiful creamy consistency.
And this corn chowder turned out very well. Actually, I love it, and I will absolutely make it again, and again, and I hope you enjoy too.
- 2 Sweet Potatoes
- 2 cups Corn (fresh or frozen)
- 1 red Bell Pepper
- ½ yellow Onion
- 3-4 Carrots
- 3-4 ribs of Celery
- 1 Chipotle Pepper (remove seeds for a milder spice)
- 1 tsp Adobo (from a can of Chipotles in Adobo)
- 1 can Coconut Milk
- 2 tbsp Cooking Oil
- 4-5 cups Vegetable Stock
- 2 tbsp chopped Green Onions (for garnish)
- Salt and Pepper to Taste
- Saute chopped onions, celery, carrots and red pepper with oil for 3-4 minutes.
- Peel and cut the sweet potato into small cubes.
- Add sweet potatoes into the pot and saute another minute or two.
- Add vegetable stock, chipotle with adobo, and salt.
- Simmer for 35-40 minutes until sweet potatoes are tender, adding more stock if necessary.
- Add in corn and coconut milk.
- Simmer another 5-10 minutes until all ingredients are cooked.
- Garnish with chopped green onions. Enjoy!
What do you think? How did it turn out? What is your favorite winter soup?