October 13, 2022 1 min read


Fall in a bowl. Cozy up with this comforting chowder featuring the fresh harvests this season.

INGREDIENTS (serves 4)
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 tbsp celery diced
  • 2 cups butternut squash cubed
  • 1 large, sweet potato peeled and cubed
  • 1 pound baby potatoes halved
  • 1 cup frozen corn
  • 1 15 oz can unsweetened coconut milk
  • 8 oz water
  • 2 tsp thyme leaves
  • 1 tsp salt
  • pepper to taste
  1. Heat oil over medium in a large pot, then fry the onions, garlic and celery for 5 minutes stirring often until fragrant and turning golden.
  2. Add Potatoes and salt and cook for 5 minutes stirring often
  3. Add sweet potatoes, butternut and corn then cover and cook for 15 minutes stirring occasionally.
  4. Add water, coconut milk and thyme and bring to a boil. Turn to a simmer and cook until all is fork tender.
  5. Finish with black pepper.


Sara Tercero | @betterfoodguru  www.betterfoodguru.com

Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.