Description
Sweet Potato Chowder is a comforting and creamy soup perfect for cooler days. This recipe features tender sweet potatoes, aromatic vegetables, and a blend of spices simmered in broth, finished with a splash of cream or coconut milk for richness. It’s a hearty, naturally sweet, and satisfying dish that can easily be made vegetarian or vegan.
Ingredients
Scale
Vegetables & Spices
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 carrot, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Optional: ½ teaspoon red pepper flakes for heat
- Fresh parsley or chives for garnish
Liquids & Dairy
- 1 tablespoon olive oil
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or full-fat coconut milk
Additional
- 1 cup corn kernels (fresh, frozen, or canned)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release the aromas.
- Add Vegetables and Spices: Stir in the diced sweet potatoes, carrot, and celery. Season with smoked paprika, dried thyme, salt, and black pepper. Sauté for 2–3 minutes to coat the vegetables in the spices and build flavor.
- Simmer Soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15–20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Blend Soup: Use an immersion blender to partially blend the soup for a creamy but chunky texture. Alternatively, blend half of the soup in a blender until smooth and return it to the pot.
- Finish Soup: Stir in the corn kernels and heavy cream or coconut milk. Simmer for another 5 minutes to meld the flavors. Taste and adjust seasoning as needed.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley or chives, and sprinkle with red pepper flakes if using, for a spicy kick. Serve hot.
Notes
- This chowder is naturally sweet and hearty, making it a perfect comfort food.
- For added protein, consider stirring in cooked bacon, sausage, or white beans before serving.
- To make the recipe vegan, use vegetable broth and substitute heavy cream with full-fat coconut milk.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust thickness by adding more broth if the chowder becomes too thick upon standing.
