Roasted Sweet Potato Corn Chowder
Warm up with a comforting bowl of Roasted Sweet Potato Corn Chowder, a hearty and creamy soup that combines caramelized roasted sweet potatoes, naturally sweet corn, and a medley of aromatic vegetables. Infused with smoky paprika, thyme, and a touch of heavy cream, this chowder achieves the perfect balance of savory and sweet flavors. The partially blended texture provides a rustic, velvety base while keeping chunks of tender vegetables for satisfying bites. Finished with a garnish of fresh green onions, this cozy, one-pot meal is ideal for chilly evenings or as a crowd-pleasing starter. Ready in just an hour, this recipe delivers seasonal goodness with a gourmet twist that's perfect for weeknight dinners or weekend gatherings. Keywords: roasted sweet potato corn chowder, creamy chowder recipe, hearty vegetable soup, easy weeknight meals.
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 large yellow onion
- 3 garlic cloves
- 1 large carrot
- 1 celery stalk
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups frozen or fresh corn
- 1 cup heavy cream
- 2 tablespoons green onions (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Dice the yellow onion, mince the garlic, and finely chop the carrot and celery. Add the onion to the pot and sauté for 5 minutes, or until softened.
Stir in the minced garlic and chopped carrot and celery. Sauté for an additional 5 minutes, stirring occasionally.
Sprinkle the smoked paprika and thyme over the vegetables, and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to coat.
Sprinkle the flour over the vegetables and mix thoroughly. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to ensure no lumps form. Bring the mixture to a gentle simmer.
Add the roasted sweet potatoes and corn to the pot. Simmer for about 15 minutes to allow the flavors to meld.
Using an immersion blender, blend the chowder partially to achieve your desired texture. (Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the heavy cream and adjust the seasoning with more salt and pepper, if needed. Heat through for 2-3 minutes, but do not boil.
Ladle the chowder into bowls and garnish with chopped green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4027 mg | 175% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 54.8 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 315 mg | 24% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1937 mg | 41% | |
*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.
