Description
Warm and creamy, this Sweet Potato Corn Chowder combines sweet potatoes and fresh corn for a delightful dish that’s perfect for cozy gatherings or weeknight dinners.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup fresh corn kernels
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp cumin
- 2 tbsp olive oil
Instructions
- 1. Prep Your Ingredients: Peel and dice sweet potatoes into small cubes. Chop the onion and mince the garlic.
- 2. Sauté Aromatics: In a large pot over medium heat, add olive oil. Once heated, add onions and sauté until translucent (about 5 minutes). Add garlic and sauté for another minute until fragrant.
- 3. Add Sweet Potatoes: Stir in the diced sweet potatoes and fresh corn kernels. Cook together for about 2 minutes.
- 4. Pour in Broth: Add vegetable broth to the pot. Bring to a gentle boil, then reduce heat to simmer for around 15 minutes or until sweet potatoes are tender.
- 5. Blend Until Smooth: Use an immersion blender to blend the mixture until creamy but still slightly chunky.
- 6. Final Touches: Stir in coconut milk and cumin. Let it simmer on low heat for an additional 5 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added protein, consider mixing in black beans or chickpeas. - Customize by adding spices like paprika or cayenne pepper for a kick.