Description
Sweet Potato Corn Chowder is a delightful and creamy soup that combines the natural sweetness of sweet potatoes with the fresh taste of corn, perfect for chilly days.
Ingredients
- Sweet Potatoes: Two medium, peeled and diced
- Corn: One cup of corn kernels (fresh, frozen, or canned)
- Onion: One medium, diced
- Garlic: Two cloves, minced
- Vegetable Broth: Four cups
- Coconut Milk: One cup
- Dried Thyme: One teaspoon
- Olive Oil: One tablespoon
- Salt and Pepper: To taste
Instructions
- Prepare the vegetables: Peel and dice sweet potatoes, remove corn kernels, dice onion, and mince garlic.
- Sauté the base: Heat olive oil in a large pot, add diced onion, and sauté for 5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes.
- Add sweet potatoes and corn: Toss diced sweet potatoes into the pot and stir well. Cook for about 5 minutes, then add corn kernels.
- Simmer the chowder: Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
- Blend for creaminess: Use an immersion blender to blend the mixture until smooth, or blend half for a chunkier texture.
- Final seasoning and serving: Return to low heat, stir in coconut milk and dried thyme, season with salt and pepper, and heat through for 5 minutes before serving.
Notes
- Common mistakes to avoid include skipping the sautéing step and overcooking sweet potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to 3 months; thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sweet Potato, Corn, Chowder, Soup, Vegan, Comfort Food