Description
A creamy and delicious Sweet Potato Chowder that is perfect for a comforting meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tsp dried thyme
- 1 tsp ground paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.
- Add the sweet potatoes, corn, vegetable broth, and dried thyme to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the coconut milk and ground paprika, and continue to simmer for another 5 minutes.
- Use an immersion blender to puree the soup slightly, leaving some chunks for texture, or blend half of the soup in a regular blender and return it to the pot.
- Season with salt and pepper to taste.
- Serve the chowder hot, garnished with fresh parsley.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This chowder can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sweet Potato Chowder, Soup, Vegan, Comfort Food