Description

This Sweet Potato Chowder is a creamy, comforting vegetable soup perfect for chilly days. Made with tender sweet potatoes, fresh vegetables, and a touch of smoked paprika, it offers a rich, flavorful experience that’s naturally gluten-free and vegetarian. The chowder combines the sweetness of root vegetables with a velvety broth, enhanced by either half-and-half or a vegan-friendly coconut milk option.

Ingredients

Scale

Vegetables

2 medium sweet potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, sliced
1 small onion, diced
1 red bell pepper, diced
1 cup corn kernels (fresh, canned, or frozen)
2 cloves garlic, minced

Spices and Seasonings

1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Salt to taste

Liquids

1 tablespoon olive oil
4 cups vegetable broth
1 cup half-and-half or coconut milk

Garnish

Chopped fresh parsley

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Instructions

Heat the Oil: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat to prepare for sautéing the vegetables.
Sauté Onion and Garlic: Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release their flavors.
Cook Vegetables: Add the diced sweet potatoes, sliced carrots, sliced celery, and diced red bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add Spices: Stir in 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper, coating the vegetables evenly.
Add Broth and Simmer: Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Incorporate Corn and Cream: Stir in 1 cup of corn kernels and 1 cup of half-and-half or coconut milk. Continue to simmer uncovered for 5–10 minutes until the chowder thickens slightly.
Season and Garnish: Taste the chowder and adjust salt as needed. Before serving, garnish with chopped fresh parsley for a fresh finish.

Notes

For added richness, stir in a tablespoon of butter or grated Parmesan cheese just before serving.
To achieve a thicker chowder, mash some of the sweet potatoes in the pot during cooking.
This chowder is naturally gluten-free, making it suitable for gluten-sensitive diets.
Use coconut milk instead of half-and-half to make this recipe vegan.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American