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Sweet Potato Corn Chowder

1 extra large onion, choppedcorn chowder

1 organic red bell pepper, diced

3 medium organic sweet potatoes, diced

2 large stalks organic celery, diced

4 cups organic vegetable broth

2 cloves garlic, minced

2 bay leaves

1 tsp dried dill

1/2 tsp dried thyme

1 tsp. salt

2 tsp. black pepper

4 cups fresh or frozen organic corn kernels (one 16 oz bag)

2 cups organic almond milk

In a soup pot over medium heat, sauté onion and bell pepper for about 5 minutes, until onion is translucent; add potatoes, celery, dill, thyme, bay leaf, and stock. Cover and simmer gently for about 10 minutes; until potatoes begin to soften. Add the corn and cook for 5 more minutes; remove bay leaf.

Ladle 3-4 cups of soup into a blender and add the almond milk; blend until smooth. Return pureed mixture to pot; gently reheat – do not boil. Serve and enjoy!