Sweet Potato-Corn Chowder recipe

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Ingredients

4 sweet potatoes
2 tablespoons butter
2 carrots, peeled and diced
2 ribs celery, chopped
½ large sweet onion (such as Vidalia®), diced
2 cloves garlic, chopped
5 cups vegetable stock
1 ⅓ cups light cream
1 (11 ounce) can creamed corn
3 tablespoons brown sugar
½ tablespoon ground coriander
1 teaspoon crushed red pepper flakes
½ teaspoon soy sauce
½ teaspoon red wine vinegar
½ teaspoon ground ginger
1 (10 ounce) can whole kernel corn, drained
salt and ground black pepper to taste

Nutrition Info

368.7 calories
carbohydrate: 42.4 g
cholesterol: 69.1 mg
fat: 21.6 g
fiber: 5.4 g
protein: 5 g
saturatedFat: 12.9 g
servingSize: -
sodium: 558.5 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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 to 10 minutes. Drain.

  3. 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.

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

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

  6. 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.

Recipe Yield

6 servings

Recipe Note

A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!

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