Sweet Potato Chowder
A warm, creamy soup capturing the essence of fall, this Sweet Potato Chowder is nourishing and easy to prepare, making it perfect for chilly evenings and family gatherings.
Servings: 6 servings
Calories: 220kcal
Ingredients
Base Ingredients
- 1 tbsp olive oil A healthy fat that enhances the flavors of the sautéed vegetables.
- 1 onion chopped onion Brings sweetness to the base of the soup.
- 2 cloves garlic Provides depth and aroma.
- 2 large sweet potatoes, peeled and cubed The star of the dish, earthy and soft.
- 1 cup corn kernels (fresh or frozen) Adds texture and sweetness.
- 4 cups vegetable broth The flavorful liquid forming the heart of the chowder.
- 1 can (14 oz) coconut milk Provides a luscious base for the soup.
- 1 tsp dried thyme Adds a fragrant note.
- 1 tsp ground paprika Adds warmth and dimension.
- Salt and pepper to taste Essential seasonings.
Garnish
- Fresh parsley chopped parsley (for garnish) Adds a fresh touch.
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Cook for 3–4 minutes until they are soft and translucent.
- Add the cubed sweet potatoes and corn kernels. Stir them for a minute to coat them in the oil.
- Add the vegetable broth and dried thyme. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to a simmer. Let it cook for 20–25 minutes, or until the sweet potatoes are tender.
- Add the coconut milk and ground paprika. Stir well and let it simmer for another 5 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
For extra kick, consider adding cayenne pepper. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.