New Zealand Sweet Potato Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • 2 T olive oil (** the original calls for butter)
  • 1 large onion, chopped
  • 1 T coconut sugar (** optional)
  • 2 tsp dried thyme leaves
  • 2 bay leaves
  • 2 tsp fine grain sea salt
  • 1 tsp freshly ground black pepper
  • 6 c Magic Mineral Broth or vegetable stock (preferably unsalted)
  • 7 medium-sized sweet potatoes, peeled, halved lengthwise, and cut into ~ 1" cubes
  • 1 cup corn (fresh if corn is in season, or frozen)
  • 1 c coconut milk (** the original called for heavy cream)
  • 1 tsp minced fresh garlic
  • ½ c chopped fresh curly parsley
  1. Add the oil to a large stockpot over medium heat.
  2. Add the onion and sugar and caramelize for 10 minutes
  3. Add the thyme, bay leaves, salt, and pepper and stir to coat the onion
  4. Add the stock, sweet potatoes and corn and bring mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes
  5. Stir in coconut milk (or heavy cream, if using)
  6. Remove bay leaves and puree about half of the chowder in a blender or food processor until smooth
  7. Return the puree to the pot and stir in garlic
  8. To serve, ladle the chowder into bowls and top with chopped parsley
  9. Serve with warm bread
Nutritional Data by %
% Protein: 6
% Carbs: 64
% Fat: 3
Nutrition Information
Serving size: ⅙ Total Recipe Calories: 263 Fat: 9.11 Carbohydrates: 42.27 Sugar: 12.41 Protein: 4.22
Recipe by Veggies By Candlelight at