Go Back
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) of corn kernels, drained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups vegetable broth - 1 cup rich coconut milk - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and freshly ground black pepper - 2 tablespoons extra virgin olive oil - Fresh cilantro leaves for garnish (optional) Sweet potatoes form the base of the chowder. They add natural sweetness and a creamy texture when cooked. Corn provides a nice crunch and burst of flavor. The onion and garlic build a strong foundation of taste. Smoked paprika adds a subtle kick, while cumin brings warmth. Coconut milk gives the chowder its rich, creamy feel without dairy. Each ingredient comes together to create a comforting dish. If you have allergies, consider these swaps: - Sweet Potatoes: Use butternut squash or pumpkin for a similar texture. - Coconut Milk: Replace with almond milk or oat milk for a lighter option. - Corn: Fresh corn can be used instead of canned for a fresher taste. - Olive Oil: Avocado oil or canola oil works well too. Adjust spices based on your taste. If you prefer less heat, skip the smoked paprika or use mild paprika instead. {{ingredient_image_2}} To start, grab a spacious pot. Pour in two tablespoons of extra virgin olive oil. Heat the oil on medium. Once the oil is hot, add one finely chopped onion. Sauté it for about five minutes. You want the onion to turn soft and clear. Next, add two minced garlic cloves and stir for one minute. The garlic will smell great when it’s golden. Now, toss in two medium sweet potatoes, peeled and diced into one-inch cubes. Sprinkle in one teaspoon of smoked paprika and half a teaspoon of ground cumin. Add a generous pinch of salt and ground black pepper. Mix it all up well so the sweet potatoes get coated with the spices. After mixing the sweet potatoes and spices, pour in two cups of vegetable broth. This will add depth to our chowder. Stir everything together and bring it to a boil. Once it bubbles, lower the heat to a gentle simmer. Let it cook for 15 to 20 minutes. This time allows the sweet potatoes to become tender enough to pierce with a fork. When the sweet potatoes are soft, it’s time for the corn. Add one can of drained corn kernels to the pot. Then, pour in one cup of rich coconut milk. Stir everything again to mix well. Let it simmer for five more minutes. This step ensures all the flavors meld together beautifully. Now comes the fun part: blending the chowder. For a creamy texture, use an immersion blender. Blend until you reach your desired smoothness. If you want some chunks, only blend part of it. Alternatively, you can use a standard blender, but be careful with the hot soup. Once blended, taste the chowder. If you need more flavor, add extra salt and pepper. If it feels too thick, just stir in a splash of vegetable broth or water. Finally, ladle the warm chowder into bowls. If you like, add fresh cilantro leaves on top for a bright finish. Enjoy your delicious sweet potato corn chowder! To make your chowder creamy, use rich coconut milk. It adds a smooth texture. Blend the chowder with an immersion blender. If you like it chunky, blend only half. You can also add a splash of broth if it gets too thick. This keeps it nice and velvety. If you want more heat, add extra smoked paprika. You can also try cayenne pepper for a stronger kick. Start with a little and taste as you go. This way, you control the spice to suit your taste. If it’s too spicy, add more coconut milk to cool it down. Serve the chowder hot in bowls. Top it with fresh cilantro for a pop of color. You can also add a squeeze of lime for a zesty twist. Pair it with crusty bread or a simple salad. This makes a full meal that feels warm and cozy. Pro Tips Use Fresh Sweet Potatoes: For the best flavor and texture, choose firm and unblemished sweet potatoes. Fresh produce will enhance the overall taste of your chowder. Customize the Consistency: Adjust the thickness of your chowder by controlling how much you blend it. For a creamier texture, blend more; for a chunkier experience, blend less. Enhance Flavor with Herbs: Consider adding fresh herbs like thyme or parsley at the end of cooking for an extra flavor boost. This will elevate the dish and add a fresh aroma. Store Leftovers Properly: If you have leftover chowder, store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. {{image_4}} You can easily add protein to your sweet potato corn chowder. Chicken, shrimp, or beans work well. For chicken, use cooked and shredded pieces. If you like shrimp, add them with the corn. They cook fast and add great flavor. For a plant-based option, try black beans or chickpeas. They add protein and a nice texture. Just mix them in during the last few minutes of cooking. Feel free to get creative with your veggies. Carrots, bell peppers, or zucchini can add more flavor and color. Dice them small so they cook evenly. Add them with the onions at the start. This way, they soften and blend well with the chowder. You can even throw in some spinach or kale for extra nutrients. Just stir them in during the last few minutes of cooking. You can decide how creamy or chunky you want your chowder. If you love a smooth texture, blend it all until creamy. An immersion blender works great for this. If you prefer some chunks, blend only half the chowder. This keeps some sweet potato and corn whole. Adjust it based on your taste. Both styles are delicious and satisfying. After enjoying your sweet potato corn chowder, let it cool to room temperature. Transfer the chowder into an airtight container. This helps keep it fresh. Store it in the fridge for up to four days. Remember to label the container with the date. This way, you won’t forget when you made it. You can freeze sweet potato corn chowder for longer storage. To do this, let it cool completely first. Then, pour the chowder into freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. It can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. When it’s time to enjoy your chowder again, you have options. For stovetop reheating, pour it into a pot over low heat. Stir frequently to heat it evenly. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between to prevent hot spots. If the chowder is too thick, add a splash of vegetable broth or water to reach your desired consistency. Yes, you can! To make this chowder vegan, simply use vegetable broth and coconut milk, as I did in the recipe. Ensure that any added spices or garnishes are also vegan-friendly. This way, you keep the same creamy taste without using any animal products! Sweet Potato Corn Chowder lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. When you're ready to eat, just reheat it on the stove or in the microwave. The flavors even get better after a day or two! Absolutely! Fresh corn works great in this recipe. Just shuck the corn and cut the kernels off the cob. You’ll need about 2 cups of fresh corn to replace the canned version. This adds a lovely crunch and bright flavor to the chowder! In this article, we explored key ingredients for sweet potato corn chowder. I explained how to prepare the base and build flavors. We discussed tips for creaminess and spice levels. Variations let you add proteins or vegetables, and I shared storage info to keep leftovers fresh. Remember, you can easily adjust this chowder to fit your tastes and needs. Enjoy making a warm, comforting dish that everyone will love!

Silky Sweet Potato Corn Chowder

A creamy and flavorful chowder made with sweet potatoes and corn, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz) corn kernels, drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup rich coconut milk
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • optional fresh cilantro leaves for garnish

Instructions
 

  • In a spacious pot, warm the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes until the onion is soft and translucent.
  • Incorporate the minced garlic, stirring for an additional 1 minute until it becomes fragrant and golden.
  • Add the diced sweet potatoes to the pot along with the smoked paprika, ground cumin, and a generous pinch of salt and pepper. Stir well to evenly coat the sweet potatoes with the spices.
  • Pour the vegetable broth into the pot, stir to combine, and bring the mixture to a vigorous boil. Once boiling, reduce the heat to a gentle simmer and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
  • When the sweet potatoes are cooked through, introduce the drained corn kernels and coconut milk into the mixture, stirring to blend all the ingredients. Allow it to simmer for an additional 5 minutes to heat everything through.
  • For a creamy texture, use an immersion blender to puree the chowder to your desired consistency. If you prefer a chunkier texture, blend only a portion or alternatively, pulse in a standard blender (be cautious with the hot mixture).
  • Taste the chowder and adjust the seasoning with additional salt and pepper as desired. If the chowder is thicker than preferred, stir in a splash of vegetable broth or water until your desired consistency is reached.
  • Ladle the warm chowder into bowls and garnish with fresh cilantro leaves, if using, to add a splash of color and freshness.

Notes

For a creamier texture, use an immersion blender to puree the chowder.
Keyword chowder, corn, sweet potato, vegetarian