This purple potato chowder recipe is the third post in my “food trend” sponsored series for this year’s 21 Day Dairy-Free Challenge with So Delicious. The Challenge will run from January 23rd to February 12th, but sign up now for some great goodies. They’ll send you new coupons, a chance to win a year’s supply of So Delicious Dairy Free, dairy-free tips, a shopping list, snack guide, and more!
The most beautiful food trend prediction has to be purple food. No, I’m not talking about artificially colored drinks and icings. This is about natural fruits, vegetables, and grains, according to Whole Foods:
Richly colored purple foods are popping up everywhere: purple cauliflower, black rice, purple asparagus, elderberries, acai, purple sweet potatoes, purple corn and cereal. The power of purple goes beyond the vibrant color and often indicates nutrient density and antioxidants.
To celebrate the purple food trend, Hannah created this wonderfully original Purple Potato Chowder recipe for us. It’s loaded with complimentary Thai flavors that are fairly easy to find in stores. It’s also the perfect easy recipe to enjoy during the 21 Day Dairy-Free Challenge and beyond!
Some more purple foods to eat include purple carrots, eggplant, blackberries, purple cabbage, currants, purple bell peppers, black currants, plums, blueberries, and purple grapes. But I suggest that you start by picking up some purple potatoes to make this beautiful, healthy, Thai-style purple potato chowder recipe.
Special Diet Notes: Purple Potato Chowder
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
For soy-free purple potato chowder, you can swap coconut aminos for the soy saue. If you must omit the soy sauce, add salt to taste.
- 1 tablespoon coconut oil
- 2 medium shallots, diced
- 2 large stalks celery, diced
- 3 cloves garlic, minced
- 1 stalk lemongrass, bruised
- 1 (1½-inch) piece fresh ginger, peeled and finely minced
- 1 to 2 thai chiles, seeded and finely minced (or ½ to 1 teaspoon sriracha)
- 1 tart green apple, peeled, cored, and diced
- 1 pound purple potatoes
- 1 quart (4 cups) plain unsweetened coconut milk beverage (I use So Delicious)
- 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
- 1 cup corn kernels, frozen and thawed or canned and drained
- 1 tablespoon lime juice
- Salt, to taste
- ¼ to ½ cup fresh cilantro or thai basil (optional, for garnish)
- ¼ cup unsweetened coconut flakes, toasted (optional, for garnish)
- Melt the coconut oil in a medium pot over medium heat. Add in the diced shallots and celery, and sauté until soft and aromatic, about 2 to 3 minutes. Add the garlic, lemongrass, ginger, and chiles. Continue to cook, stirring frequently, until the shallots are lightly caramelized.
- Add the green apple, purple potatoes, coconut milk beverage, and soy sauce. Bring the mixture right to the brink boiling and immediately turn down the heat. Keep it at a gentle simmer for 25 to 30 minutes, or until the potatoes are fork-tender.
- Stir in the corn and turn off the heat. Transfer half of the soup to your blender and thoroughly blend, until completely smooth. Pour the puree back into the pot with the remainder of the soup, along with the lime juice. Stir well to combine, taste for seasoning, and add salt, if desired.
- To serve, top individual bowls with fresh herbs and toasted coconut flakes. Enjoy hot!