Sweet Potato Chowder
A creamy, savory soup that combines the natural sweetness of sweet potatoes with the rich flavors of coconut milk and spices, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
Chowder Base
- 1 tbsp olive oil For sautéing and a rich mouthfeel.
- 1 cup corn kernels (fresh or frozen) Adds a sweet crunch.
- 2 large sweet potatoes, peeled and cubed The star ingredient, sweet and comforting.
- 1 can (14 oz) coconut milk Creamy and indulgent.
- 1 onion, chopped onion Provides a foundational savory flavor.
- 2 cloves garlic, minced Adds aromatic richness.
- 4 cups vegetable broth The base that brings the chowder together.
- 1 tsp dried thyme Offers a herbal note.
- 1 tsp ground paprika A sprinkle of warmth and color.
- to taste salt and pepper Essential for enhancing flavors.
Garnish
- 1 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- Start by heating the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3–4 minutes, or until they soften and release their fragrant smells.
Cooking
- Toss in the cubed sweet potatoes and corn kernels, mixing well with the sautéed aromatics.
- Pour in the vegetable broth and sprinkle in the dried thyme. Bring this mixture to a boil.
- Reduce the heat and let it simmer for 20–25 minutes, until the sweet potatoes are tender.
- Add the coconut milk and ground paprika, allowing the chowder to simmer for an additional 5 minutes.
- Use an immersion blender or regular blender to blend a portion of the soup for a creamy consistency with some chunky bits.
- Add salt and pepper to taste, adjusting to your preference.
Serving
- Serve the chowder hot, garnished with freshly chopped parsley.
Notes
For maximum flavor, use fresh ingredients. This recipe is inherently vegan.