Save It This creamy sweet potato corn chowder is my answer whenever I need comfort in a bowl. Each spoonful captures the gently sweet flavor of potatoes, bursts of corn, and a little smoky warmth, all in an easy weeknight-friendly format. It is the kind of meal I put on when the weather turns chilly, and I want to keep dinner as nourishing as it is cozy.
I made this chowder on a foggy day, hoping to convince my little ones that sweet potatoes are worth loving. They finished every drop and now ask for it by name, which truly says it all.
Ingredients
- Sweet potatoes diced: Use firm orange-fleshed potatoes with smooth skin and no sprouts for the best flavor
- Corn kernels fresh cut from the cob or frozen: Both lend juicy pops of sweetness
- Onion diced: Choose a yellow or white onion that feels solid and heavy in your hand
- Celery diced: Look for crisp stalks without wilted tops
- Carrot diced: Bright colorful carrots add subtle sweetness Go for firm roots with vibrant color
- Garlic minced: Choose plump cloves and crush just before using for an earthy zing
- Vegetable broth: Choose low sodium and check for clarity Smell to ensure it is fresh and avoid any metallic scents
- Whole milk or plant-based milk: Whole milk creates classic creaminess Plant-based milk like oat milk is great for vegan chowder Pick unsweetened and unflavored
- Smoked paprika: Use smoked not sweet for a hint of campfire flavor Spanish smoked paprika is especially vibrant
- Dried thyme: Seek out aromatic, greenish leaves with a strong herbal aroma
- Ground black pepper and salt: Taste and adjust as needed Use fresh ground black pepper for spice
- Olive oil: Use extra virgin for the best flavor and freshness
- Chives or green onions fresh for garnish: Pick crisp, deep green stalks
- Cheddar or vegan cheese: If using cheese choose a sharp variety and shred just before serving for melty magic
Instructions
- Prep the Vegetables:
- Begin by peeling and dicing sweet potatoes then dice the onion, carrot, and celery Keep pieces bite-sized so they cook evenly and provide a pleasant texture in the chowder
- Sauté the Aromatics:
- Warm olive oil in a large pot over medium heat Add onion, celery, and carrot Sauté for about five minutes stirring now and then until everything is softened and edges start to look translucent This step builds sweetness and savory flavor as the vegetables gently sweat
- Add Garlic and Paprika:
- Add minced garlic and smoked paprika Stir constantly for a minute The warmth brings out bold aroma and releases natural oils for a deliciously smoky base
- Stir in Sweet Potatoes, Corn, and Thyme:
- Add sweet potato cubes corn kernels and dried thyme Toss all well so the vegetables get coated in all the garlic and spice goodness Cook for another two minutes to wake up the earthy flavors
- Simmer with Broth:
- Pour in vegetable broth Turn up the heat to bring soup to a gentle boil then immediately lower to keep things at a simmer Leave uncovered and let everything gently bubble for about fifteen to twenty minutes The sweet potatoes should be tender and easily pierced with a fork but not falling apart
- Add Milk and Blend for Texture:
- Pour in milk Simmer five more minutes for creamy body Use an immersion blender to blend just about a third of the chowder directly in the pot You want a nice mix of creamy broth and whole veggie bites No immersion blender Simply scoop out a few cups into a standard blender puree and return it to the soup
- Season and Serve:
- Taste and add salt and pepper as needed Ladle into bowls Top with fresh chives or cheese for a burst of freshness and flavor Serve piping hot with your favorite bread if you wish
Save It Sweet potatoes are the ingredient that truly makes this chowder unforgettable. They lend a natural sweetness that balances the smoky paprika perfectly. Last fall my youngest tried to sneak a sweet potato cube from the pot before I could blend it which still makes me smile whenever I make this recipe.
Storage Tips
Cool leftover chowder thoroughly before storing Pour into airtight containers and refrigerate up to four days For longer storage the chowder freezes beautifully in freezer-safe jars or bags for up to three months. When ready to enjoy again simply thaw overnight in the fridge and reheat gently on the stove adding extra broth if needed to restore its creamy consistency.
Ingredient Substitutions
Swap dairy milk for any unsweetened plant milk I love oat or cashew versions for richness Feel free to use frozen or canned corn when fresh is out of season If you are feeding vegans reach for vegan cheese and double check store-bought broths to avoid hidden animal ingredients
Serving Suggestions
Serve this chowder with crusty bread cornbread or even a crisp side salad Garnish each bowl with extra chives cracked black pepper and if you enjoy it a spoonful of tangy plain yogurt gives a zingy contrast
Cultural and Seasonal Notes
Chowders like this one are rooted in comforting American soup traditions Soft sweet potatoes are used in many Southern recipes while New England chowders lean heavily on creamy bases This vegetarian twist is perfect for autumn when both corn and sweet potatoes are in season and markets brim with the brightest produce
Seasonal Adaptations
Add baby spinach for leafy goodness just before serving Toss in diced red bell pepper when sautéing for extra color Stir in smoked tofu or crumbled tempeh for satisfying protein
Save It Enjoy every creamy spoonful and let this chowder warm you from the inside out. Make a double batch to freeze, so comfort is always close at hand.
Recipe FAQs
- → Can I make this chowder dairy-free?
Yes, substitute whole milk with unsweetened plant-based milk and use vegan cheese for garnish to keep the dish dairy-free.
- → What kind of corn is best to use?
Fresh corn kernels provide the best flavor, but frozen corn works well when fresh is unavailable.
- → Can I add protein to this chowder?
Add cooked bacon or smoked tofu for extra protein and a boost of flavor. Stir them in at the end before serving.
- → Which tools are essential for preparation?
You'll need a large soup pot, a chef’s knife, a cutting board, a ladle, and an immersion blender or regular blender.
- → How do I achieve a creamy texture?
Blend one-third of the soup using an immersion blender or puree a portion in a regular blender, then return it to the pot.
- → Is this chowder gluten-free?
Yes, this dish is naturally gluten-free. Check your broth and cheese labels to ensure no hidden gluten.