Embrace the essence of autumn with this luscious Sweet Potato-Corn Chowder. A heartwarming, vegetarian delight that marries the earthy sweetness of sweet potatoes with the summery pop of corn, creating a symphony of flavors that will tantalize your taste buds and leave you craving more.

Follow The Directions

01

Step

Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.

02

Step

Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender (8-10 minutes). Drain.

03

Step

Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir (5 minutes). Add roughly chopped sweet potatoes and cook (10 minutes) more.

04

Step

Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook (2 minutes) and reduce heat to a simmer. Cook until sweet potatoes are fork-tender (30-35 minutes).

05

Step

Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup (5 minutes).

06

Step

Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup (20 minutes) more, stirring a few times. Remove from heat; season with salt and pepper.

For a richer flavor, consider using roasted sweet potatoes instead of boiling them. Roasting brings out their natural sweetness and adds a delightful depth to the chowder.
Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, start with a pinch and add more as needed.
Garnish with a swirl of cream, a sprinkle of fresh cilantro, or a few toasted pepitas for an extra touch of elegance.

Abby Murray

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