Description
A rich and comforting sweet potato and corn chowder that is naturally creamy, packed with flavor, and perfect for chilly days.
Ingredients
2 large sweet potatoes, peeled and cubed
2 cups sweet corn (fresh or frozen)
1 large yellow onion, diced
2 stalks celery, sliced
1 carrot, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or full-fat coconut milk
1 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp olive oil
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot. Sauté for 5-7 minutes until softened.
Step 2: Stir in the garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant, ensuring the spices coat the vegetables for a flavorful sweet potato and corn chowder base.
Step 3: Add the cubed sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
Step 4: Use a potato masher or immersion blender to partially blend the soup, leaving some chunks for texture. This creates the signature creaminess of the sweet potato and corn chowder.
Step 5: Stir in the corn and heavy cream (or coconut milk). Simmer for an additional 5 minutes. Season with salt and pepper.
Step 6: Ladle the sweet potato and corn chowder into bowls and garnish with fresh chives before serving.
Notes
For a smokier flavor, add a touch of liquid smoke or top with smoked salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 342 kcal
- Sugar: 12g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
