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.
