Favorite Sweet Potato and Corn Chowder
Cozy up with a bowl of this luscious Sweet Potato and Corn Chowder, a wholesome and hearty soup bursting with flavor and vibrant colors. This plant-based comfort classic features tender chunks of sweet potato, crisp corn kernels, and a medley of sautéed carrots, celery, and onion for a rich and satisfying base. Infused with warm spices like smoked paprika, cumin, and thyme, and made irresistibly creamy with a splash of coconut milk, this chowder strikes the perfect balance of smokiness and sweetness. It’s an easy, one-pot recipe that comes together in just 50 minutes, perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of brightness and serve with crusty bread for an unforgettable meal. Ideal for vegans, gluten-free eaters, and anyone who loves comforting seasonal soups, this recipe is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs) sweet potatoes
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 medium yellow onion
- 2 celery stalks
- 2 medium carrots
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened, full-fat or light)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Peel the sweet potatoes and cut them into 1/2-inch cubes. Set aside.
Dice the yellow onion, celery, and carrots. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots, and sauté for 5-7 minutes until the vegetables are softened.
Add the garlic, smoked paprika, ground cumin, and dried thyme to the pot. Stir for 30 seconds until the spices become fragrant.
Stir in the cubed sweet potatoes and corn kernels. Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and let simmer for 20 minutes or until the sweet potatoes are tender.
Using an immersion blender, blend about 1/3 of the soup in the pot to create a creamy texture while leaving the rest chunky. (Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the coconut milk, season with salt and black pepper to taste, and let the soup heat through for an additional 5 minutes over low heat.
Serve warm, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 20.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
