Potato Leek and Purple Corn Chowder
Antioxidants aren’t just found in dark berries. Purple corn and potatoes also feature the cell-protecting benefits of phytonutrients. By combining the two in this creamy, chunky chowder, we bump up the nutrition and add dynamic flavor. The addition of chickpea miso makes this soy free. The deep, rich, dark purple flavor, though, is what makes this soup truly special.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 10 minutes
- Yield: 2 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 large leek, sliced into half moons
2 quarts low-sodium vegetable broth, divided
5 garlic cloves, minced
5 medium purple or red potatoes, diced
3 tablespoons coconut sugar
1/2 cup purple corn powder
3 bay leaves
1 tablespoon truffle salt
2 tablespoons chickpea miso
Dash ground white pepper
1 sprig fresh dill
Instructions
- Heat the olive oil in a large saucepan and over medium heat. Add sliced leeks and sauté 5 minutes, until they’re light and golden brown.
- Heat 1 quart of the vegetable broth in a medium stockpot over medium heat and bring it to a simmer.
- Add the garlic and potatoes to the saucepan and sauté for another 5 minutes until softened. Add the coconut sugar to the saucepan and stir it as it starts to slowly caramelize.
- Transfer the vegetables to the stockpot. Cover with a lid and simmer on low heat for 20 to 25 minutes.
- Add a 1/2 quart of the vegetable broth to the same saucepan you used to cook the potatoes and veggies. Increase the temperature to high heat to bring the broth to a rolling boil. Add the purple corn powder. Whisk the roux mixture vigorously, as it will start to thicken quickly.
- Gradually add the remaining 1/2 quart of vegetable broth as the roux begins to thicken. Simmer for 10 to 15 minutes until you have a dense, gravylike consistency. Transfer the roux to the stockpot to create chowder. Simmer for 3 minutes, adding the bay leaves, truffle salt, and miso.
- Transfer half the chowder to a blender. Make sure your blender lid is secure, and cover it with a folded towel to protect yourself from the hot steam and liquids. Press down on the lid while blending to prevent any liquid from spilling. Blend for about 15 to 20 seconds. Carefully take off the lid and pour the mixture back into the stockpot.
- Serve in soup bowls and top with ground white pepper and dill.
