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Sweet Potato Chowder

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Sweet Potato Chowder is a comforting and hearty dish perfect for cooler weather or when you’re craving something warm and satisfying. With tender sweet potatoes, creamy broth, and flavorful vegetables, this chowder is a nourishing option for lunch or dinner. Packed with nutrients and vibrant flavors, it’s both wholesome and delicious. Whether you’re serving a cozy family meal or impressing guests with something homemade, this creamy chowder will warm hearts and stomachs.

Ingredients

Scale

Here’s what you’ll need to make Sweet Potato Chowder:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 ½ cups milk (or coconut milk for a dairy-free option)
  • ½ cup heavy cream (optional, for extra creaminess)
  • Fresh parsley, chopped (for garnish)

Instructions

Sauté the Vegetables:

  1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Cook the Aromatics: Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, until the vegetables are softened and the onion is translucent.
  3. Add the Garlic and Spices: Stir in the minced garlic, smoked paprika, dried thyme, and ground cumin. Cook for 1-2 minutes until fragrant.

Cook the Sweet Potatoes:

  1. Add the Sweet Potatoes: Add the cubed sweet potatoes to the pot and stir to coat them in the spices.
  2. Pour in the Broth: Add the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
  3. Simmer the Chowder: Reduce the heat to low, cover, and let the chowder simmer for 15-20 minutes, or until the sweet potatoes are tender.

Add Creaminess and Corn:

  1. Blend Partially (Optional): For a creamier chowder, use an immersion blender to puree about ⅓ of the soup directly in the pot. Leave some chunks for texture.
  2. Stir in the Corn and Milk: Add the corn kernels and milk, stirring to combine. Simmer for an additional 5 minutes to heat through.
  3. Add Cream (Optional): For an extra creamy consistency, stir in the heavy cream and mix until well combined.

Serve and Garnish:

  1. Taste and Adjust Seasoning: Add more salt, pepper, or spices if needed.
  2. Garnish and Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley.

Nutrition

Find it online: https://succulentrecipes.com/sweet-potato-chowder/