Sweet Potato, Corn, & Spicy Greens Chowder (Friendly Foods)

This tasty recipe was contributed by my fabulous friend, Vatican Lokey. He has given recipes before to Friendly Foods and this new one is a real treat because it's vegan friendly!! Check it out!

Sweet Potato, Corn, & Spicy Greens Chowder

All vegan and you won't care in the slightest, its so good!

2 medium sweet potatoes, cut into 1/4″ cubes 1 large yellow onion, diced 1/3 cup fresh chives & green onions, loosely packed 1 cup finely chopped blend of fresh kale, turnip, and mustard greens 2 cups fresh corn, cut off the cob, preserving juices. 3 cloves of garlic, minced 4 cups of low sodium vegetable broth 2 cups of water (more to preference) 1/2 teaspoon sea salt (more to taste) 1/4 teaspoon ground black pepper 1/2 teaspoon cinnamon 1 tablespoon coconut oil METHOD: - In large, heavy bottomed soup pan sauté diced shallots and coconut oil over medium/low heat until softened. - Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute. - Add vegetable broth and water, cook until potatoes are easily pierced with a fork.

- Use an immersion blender (or transfer to a standing blender) to rough puree the soup. - Add kale, corn and cook until kale is softened. Add additional salt and pepper to taste. - Serve hot! Enjoy!

Thanksgiving Leftovers! Turkey, Bacon & Black Eyed Pea Soup (Photos)

When you have that beautiful carcass with beautiful chunks of meat all over, pieces of the bacon that was wrapped around it stuck here and there and the delicious bits stuck to the bottom of the pan, soup is necessary!

I soaked a handful of dried black eyed peas overnight so they'd be ready to roll today.

You can make soup with almost everything. I had half of a small cabbage, a handful of Brussels sprouts, red onion, celery, carrots, peas, and a 1/2 cup of barley.

Put everything into to the pot, add water, don't completely cover because the veggies will make some liquid.

I let it simmer for 1.5 hours, covered. I went through with tongs and picked out the bones. Serve hot with crusty bread. If there's any left, it freezes beautifully for a meal on a chilly day!!

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Creamy Potato Leek Soup

Creamy Potato Leek Soup
6 servings


I love to eat this soup in the winter time. Its a really hearty meal. You know, stick to the ribs, kinda food. Cheddar is not so easy to find in smaller towns in Norway so in those cases, I leave out the cheese. Jarlsberg or Norvegia cheeses melt to stringy for this dish.


8 potatoes, peeled and cubed
4 cups chicken broth
1 lb. bacon, cut into 1 inch pieces
3 leeks, sliced
1 clove garlic, minced
1 cup heavy cream
salt and pepper
grated cheddar cheese, optional


In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.When the potatoes are tender, make a very chunky mash then stir in the fried leeks and garlic, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Louisiana Blue Crab & Corn Bisque

Louisiana Blue Crab & Corn Bisque

Serving Size: 6

  2    tablespoons minced onion
  4    tablespoons butter or margarine
  3    tablespoons flour
  2 ½ cups chicken broth
  2     cups fresh corn cut from cob
  2     cups whole milk
  1    pound Louisiana Blue Crab meat -- thawed if necessary
       (Use any quality lump crab meat when Louisiana Blue is not available)
  ½    teaspoon granulated or minced dry garlic
  1    teaspoon Creole Seasoning
      Salt
      Ground black pepper
      Chopped parsley

Sauté onion in butter. Add flour; cook and stir 1 minute making a blond (light colored roux). Gradually stir in chicken broth and whole milk add garlic and corn; cook and stir 5-7 minutes. Turn heat low and simmer for 30 minutes. Break crab meat into chunks; add to broth. Add Creole Seasoning, salt and pepper to taste. Heat thoroughly and turn off. Garnish with parsley.

Serve with a hard crusty bread and butter!