Description
Indulge in the velvety goodness of this Sweet Potato Chowder, a soul-warming delight that combines the earthy sweetness of sweet potatoes with the comforting creaminess of a classic soup. Perfect for chilly evenings or as a heartwarming starter, this creamy chowder is sure to become a favorite in your soup rotation.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium sweet potatoes, peeled and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
Soup Base:
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Cook Vegetables: Add sweet potatoes, carrots, and celery; cook for another 5 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Puree and Season: Use an immersion blender to puree half of the soup for creaminess. Stir in cream, thyme, smoked paprika, salt, and pepper.
- Final Touches: Add corn kernels, cook for 5 more minutes. Remove from heat, garnish with parsley, and serve.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Add cooked bacon or sausage for a meaty twist.
- This chowder pairs well with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 45 mg
