Description
Warm your soul with this delightful Sweet Potato Corn Chowder, packed with creamy goodness and vibrant flavors that make every spoonful a comforting experience.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 2 cups fresh or frozen corn kernels
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Prepare Your Ingredients: Peel and dice the sweet potatoes into small cubes. Chop the onion and mince the garlic.
- Sauté Your Aromatics: In a large pot over medium heat, add olive oil. Sauté the onions until translucent (about 5 minutes), then add garlic and cook for an additional minute until fragrant.
- Combine Potatoes and Broth: Add the diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer gently for about 15 minutes or until sweet potatoes are fork-tender.
- Blend It Up: Use an immersion blender to blend the chowder until creamy, leaving some chunks for texture (or carefully transfer batches to a blender).
- Add Coconut Milk and Spices: Stir in coconut milk along with cumin and paprika. Taste and adjust seasoning as needed.
- Final Touches: Fold in fresh corn during the last few minutes of cooking so it remains bright and crisp. Serve hot with crusty bread or garnish with fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, consider incorporating diced bell peppers or zucchini. - Adjust thickness by blending more or less of the soup. - Freeze any leftovers in airtight containers for up to three months for a quick meal option.