Sweet Potato Chowder
A warm and creamy chowder bursting with the natural sweetness of sweet potatoes, coconut milk, and aromatic garlic, perfect for cozy dinners.
Servings: 4 servings
Calories: 250kcal
Ingredients
Base Ingredients
- 1 tbsp olive oil For sautéing the vegetables
- 2 large sweet potatoes, peeled and cubed
- 1 cup corn kernels (fresh or frozen) Adds texture and sweetness
- 4 cups vegetable broth For depth of flavor
- 1 can (14 oz) coconut milk Creates a creamy base
Aromatics and Seasoning
- 1 onion, chopped Provides sweetness and savory flavor
- 2 cloves garlic, minced
- 1 tsp dried thyme Enhances the chowder flavor
- 1 tsp ground paprika Adds smoky flavor
- salt and pepper, to taste Essential for seasoning
Garnish
- 2 tbsp fresh parsley, chopped For garnish
Instructions
Cooking Starts
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
Sauté Aromatics
- Add 1 chopped onion and 2 minced garlic cloves. Cook for about 3–4 minutes until softened.
Combine Ingredients
- Add the cubed sweet potatoes, 1 cup of corn, 4 cups of vegetable broth, and 1 teaspoon of dried thyme. Stir and bring to a boil.
Simmer
- Once boiling, reduce the heat and let it simmer for about 20–25 minutes.
Add Creaminess
- Stir in 1 can of coconut milk and 1 teaspoon of ground paprika, simmer for an additional 5 minutes.
Blend for Texture
- Use an immersion blender to blend part of the soup, leaving some chunks intact.
Final Seasoning
- Season with salt and pepper to taste.
Serve
- Serve hot, garnished with chopped parsley.
Notes
For added spice, consider adding red pepper flakes when sautéing. This chowder can also be customized with other vegetables like carrots or bell peppers.