Sweet Potato Corn Chowder
This Sweet Potato Corn Chowder is creamy, hearty, and bursting with cozy flavor. It’s an easy one-pot recipe made with wholesome ingredients like sweet potatoes, corn, and coconut milk — comfort food done right.
Equipment
- Large soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Blender or immersion blender
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil or butter
- 1 onion diced
- 3 cloves garlic minced
- 2 medium sweet potatoes peeled and cubed
- 2 cups corn kernels fresh or frozen
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- Optional: chili flakes diced bell pepper, parsley for garnish
- Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic sauté for 3–4 minutes until fragrant.
- Add sweet potatoes paprika, cumin, salt, and pepper. Stir well to coat.
- Pour in the broth bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are soft.
- Add corn and cook for another 5 minutes. Blend part of the soup about 2 cups until smooth, then return it to the pot.
- Stir in coconut milk and simmer for 5 more minutes.
- Taste and adjust seasoning. Garnish with parsley or chili flakes before serving.
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3–4 minutes until fragrant.
- Add sweet potatoes, paprika, cumin, salt, and pepper. Stir well to coat.
- Pour in the broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are soft.
- Add corn and cook for another 5 minutes. Blend part of the soup (about 2 cups) until smooth, then return it to the pot.
- Stir in coconut milk and simmer for 5 more minutes.
- Taste and adjust seasoning. Garnish with parsley or chili flakes before serving.
Notes
This chowder thickens as it cools — add broth when reheating.
For a spicier version, stir in cayenne or chipotle powder.
Top with roasted corn or crispy chickpeas for crunch.
For a spicier version, stir in cayenne or chipotle powder.
Top with roasted corn or crispy chickpeas for crunch.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 295 |
| Protein | 6 g |
| Carbohydrates | 34 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sodium | 600 mg |