Sweet Potato Corn Chowder (Printable Version)

Creamy chowder with sweet potatoes, corn, and smoky paprika. Warm, hearty, and packed with comforting flavors.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 18 oz)
02 - 1 large onion, diced
03 - 2 celery stalks, diced
04 - 1 large carrot, diced
05 - 2 cups corn kernels (fresh or frozen)
06 - 2 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk

→ Seasonings

09 - 1 tsp smoked paprika
10 - 1 tsp dried thyme
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp salt, or to taste
13 - 2 tbsp olive oil

→ Optional Garnishes

14 - 2 tbsp chopped fresh chives or green onions
15 - 1/4 cup shredded cheddar or vegan cheese

# Directions:

01 - Warm olive oil in a large soup pot over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until vegetables are softened.
02 - Add garlic and smoked paprika to the pot. Cook for 1 minute until fragrant.
03 - Incorporate sweet potatoes, corn, and dried thyme. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable broth. Bring mixture to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until sweet potatoes are fork-tender.
05 - Blend in milk and simmer for an additional 5 minutes.
06 - Use an immersion blender to puree about one-third of the chowder in the pot for a creamy consistency, leaving most vegetables chunky. Alternatively, blend a portion in a blender then return to pot.
07 - Season with salt and ground black pepper to preferred taste.
08 - Portion hot chowder into bowls and garnish with chives or cheese if desired.

# Additional Tips::

01 -
  • Richly creamy using just milk and veggies
  • Perfect for making ahead or freezing for later
  • Naturally vegetarian and gluten-free for many diets
  • Easily customizable with dairy-free swaps
02 -
  • Packed with vitamin A and fiber for feel-good nourishment
  • Completely gluten-free with simple swaps for a dairy-free version
  • Great for prepping ahead and tastes even better after a night in the fridge
03 -
  • Letting the soup simmer uncovered makes for a silkier texture as some liquid cooks off
  • Thickening is easy just puree a bit more of the soup if you want it heartier or add extra broth if you prefer it lighter I learned the hard way not to rush the sauté phase Skipping those few extra minutes takes away from the deep sweet flavor that truly makes this chowder shine

Return