Description
This Sweet Potato Chowder is a creamy, comforting soup perfect for fall. Made with tender sweet potatoes, hearty vegetables, and a subtle blend of spices, this chowder offers a rich flavor with the option to be dairy-free and vegan. Enjoy it as a warming meal, garnished with fresh herbs for an extra touch of freshness.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Vegetables and Spices
- 2 medium sweet potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
Liquids and Add-ins
- 4 cups vegetable broth (or chicken broth)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup half-and-half or coconut milk
Garnish
- 2 tablespoons chopped fresh parsley or chives
Instructions
- Heat Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent.
- Add Vegetables: Stir in minced garlic, diced sweet potatoes, sliced carrots, and sliced celery. Cook for another 5 minutes, stirring occasionally to combine flavors and slightly soften vegetables.
- Season and Simmer: Add smoked paprika, dried thyme, ground cumin, salt, and black pepper. Stir well to coat the vegetables evenly with spices. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for 20–25 minutes until sweet potatoes and carrots are tender.
- Add Corn and Creaminess: Stir in the corn kernels and half-and-half or coconut milk. Cook for another 5 minutes to heat through and blend flavors. For a thicker chowder, mash some of the sweet potatoes directly in the pot or use an immersion blender to lightly blend a portion of the soup for creaminess.
- Adjust and Serve: Taste the chowder and adjust seasoning if needed by adding more salt or pepper. Serve warm, garnished with chopped fresh parsley or chives for a fresh finish.
Notes
- For a heartier meal, add cooked bacon, sausage, or shredded rotisserie chicken.
- To make the chowder vegan, use vegetable broth and coconut milk.
- Leftovers keep well in the fridge for up to 4 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
