Description
This Sweet Potato Chowder is a creamy, comforting American soup perfect for fall. Made with tender sweet potatoes, fresh vegetables, and a blend of spices, it’s rich yet light enough for a hearty vegetarian meal. The chowder combines the natural sweetness of sweet potatoes with smoky paprika and thyme, finished with cream and milk for a velvety texture, garnished with fresh parsley or green onions.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 carrot, sliced
- 1 celery stalk, chopped
Spices and Seasonings
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup milk (dairy or non-dairy)
- 1/2 cup heavy cream or coconut cream
Garnishes
- Chopped parsley or green onions for garnish
Instructions
- Sauté onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally.
- Add garlic and vegetables: Stir in the minced garlic, diced sweet potatoes, sliced carrot, and chopped celery. Cook for another 5 minutes, stirring occasionally to soften the vegetables.
- Season the vegetables: Add smoked paprika, dried thyme, salt, and black pepper to the pot, stirring well to evenly coat the vegetables with the spices.
- Add broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes until the sweet potatoes are tender when pierced with a fork.
- Incorporate corn and dairy: Stir in the corn kernels, milk, and heavy cream or coconut cream. Continue to simmer uncovered for an additional 5 minutes to heat through and allow the soup to thicken slightly.
- Adjust seasoning and serve: Taste the chowder and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with chopped parsley or green onions for a fresh finish.
Notes
- For extra richness, mash some of the sweet potatoes directly in the pot before adding the cream to achieve a thicker chowder consistency.
- Add cooked bacon or sausage to the soup for a heartier, non-vegetarian version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
