Creamy Sweet Potato Corn Chowder

$To make a tasty sweet potato corn chowder, gather these simple ingredients: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) corn kernels, drained - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) These ingredients bring a mix of flavors and textures. Sweet potatoes add creaminess, while corn gives a nice crunch. The onion and garlic provide a savory base. The spices, smoked paprika and cumin, enhance the overall taste. Coconut milk adds richness and a hint of sweetness. You can easily swap some ingredients. If you don’t have coconut milk, use almond or soy milk instead. You can also add bell peppers or carrots for extra veggies. Gather everything before you start cooking. This helps keep things organized and fun. Enjoy the process of creating this cozy dish! {{ingredient_image_1}} 1. Heating the oil and sautéing onion In a large pot, pour in the olive oil. Turn the heat to medium. Add the chopped onion. Sauté it for about five minutes. Wait until the onion turns translucent. 2. Cooking garlic and sweet potatoes Next, toss in the minced garlic. Cook it for one more minute until it smells great. Now, add the diced sweet potatoes. Sprinkle in smoked paprika, cumin, and a pinch of salt and pepper. Mix everything well so the sweet potatoes get coated. 3. Adding spices and broth Pour in the vegetable broth. Bring it to a boil. Once it boils, reduce the heat. Let it simmer for 15 to 20 minutes. You want the sweet potatoes to be tender. 4. Blending for desired consistency When the sweet potatoes are soft, it’s time to blend. Use an immersion blender to blend the chowder. Blend it to your liking. If you want it smoother, blend longer. 1. Simmering the chowder After blending, let the chowder simmer on low heat. This helps all the flavors mix together. 2. Stirring in corn and coconut milk Now, add the corn kernels and coconut milk. Stir everything together. Let it simmer for another five minutes. This warms up the corn and coconut. 3. Adjusting seasoning and consistency Taste the chowder. Add more salt and pepper if needed. If it feels too thick, add a bit of vegetable broth or water. Stir until you reach the right consistency. To make your chowder shine, focus on seasoning. Start with fresh herbs. They add brightness and depth. I love using cilantro as a garnish. It brings a fresh taste that pairs well with sweet potatoes. For perfect seasoning, add salt and pepper in stages. Taste as you go. This way, you can adjust to your liking. Smoked paprika gives a warm, smoky flavor. It adds a nice twist to the chowder. Cumin also enhances the earthy notes of sweet potatoes. Using the right cooking techniques makes a big difference. Sauté the onions until they are soft. This builds a strong flavor base. When you add garlic, cook it just until fragrant. This keeps it from burning and tasting bitter. For this chowder, a large pot is a must. A heavy-bottomed pot helps cook evenly. A sturdy wooden spoon works well for stirring. I recommend an immersion blender. It makes blending easy right in the pot. If you don’t have one, a regular blender works too. Just blend in small batches to avoid spills. If your chowder is too thick, don’t worry! You can easily fix it. Just add a little more vegetable broth or water. Stir it in until you reach your desired consistency. To add more depth of flavor, consider a splash of lemon juice. It brightens the dish. You can also try adding more spices. A pinch of cayenne pepper can give it a nice kick. Pro Tips Use Fresh Ingredients: For the best flavor, try to use fresh sweet potatoes and corn when possible. Fresh produce enhances the overall taste of the chowder. Adjust the Creaminess: If you prefer a creamier chowder, add more coconut milk or blend it longer. For a chunkier texture, blend only half of the chowder. Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. This adds depth and excitement to the chowder. Garnish Wisely: Fresh cilantro adds a burst of flavor, but also consider toppings like avocado or a drizzle of lime juice for extra zest. {{image_2}} You can switch up the broth and milk in this chowder for new tastes. Instead of vegetable broth, try using chicken broth. It adds a rich flavor that enhances the dish. For milk, almond milk or oat milk can work well. They give a creamy texture without the coconut flavor. Feel free to add other veggies, too. Carrots, bell peppers, or zucchini can boost the nutrition. You can even toss in leafy greens like spinach for a pop of color and health. Just chop them small and add them during the last few minutes of cooking. They'll soften and mix well with the chowder. Want to spice things up? Adding spices can give your chowder a kick. Try a pinch of cayenne pepper or chili powder. These spices add heat without overpowering the sweet potato flavor. You can also boost the smokiness by adding a bit more smoked paprika. If you like protein, consider adding chicken or beans. Shredded chicken can make the chowder heartier. Just cook it separately and stir it in before serving. For a plant-based option, black beans or white beans work great. They add protein and texture, making your chowder even more filling. To keep your sweet potato corn chowder fresh, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to 4 days. If you want to keep it longer, freeze it in a freezer-safe container. It can last up to 3 months in the freezer. Make sure to leave some space in the container. The chowder may expand as it freezes. When you're ready to enjoy your chowder again, choose the right method for reheating. You can use a pot on the stove. Heat it over low to medium heat, stirring often. This helps maintain the chowder's texture. If you use a microwave, heat it in short bursts. Stir in between to ensure even heating. If the chowder is too thick after reheating, add a splash of vegetable broth or water to smooth it out. This keeps the flavors intact and makes every bite delicious. What can I use instead of coconut milk? You can use almond milk or oat milk. Both add creaminess to the dish. If you want a richer taste, try heavy cream or half-and-half. Each option brings its own flavor, so choose what you like best. Can I make this chowder ahead of time? Yes! You can make this chowder a day in advance. The flavors deepen as it sits. Just store it in the fridge in an airtight container. When you are ready to eat, reheat it on the stove over low heat. How can I adjust the recipe for a slow cooker? To make this chowder in a slow cooker, add all the ingredients except the coconut milk. Cook on low for 6-8 hours or high for 3-4 hours. Add the coconut milk during the last 30 minutes of cooking. Blend as you desire before serving. Each serving of sweet potato corn chowder has roughly 250 calories. It offers a good amount of vitamins and minerals. The chowder is rich in fiber from the sweet potatoes and corn. You also get healthy fats from the coconut milk and olive oil. This dish serves as a warm and filling meal. This sweet potato corn chowder is simple and delicious. We covered the key ingredients, a clear step-by-step guide, and helpful tips for making it perfect. I shared ideas for variations and proper storage too. With these insights, you can enjoy a warm bowl any time. Whether for a meal or a cozy night in, this chowder is sure to please. Happy cooking and enjoy your tasty creation!$

Creamy Sweet Potato Corn Chowder

A delicious and creamy chowder made with sweet potatoes and corn, perfect for a cozy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) corn kernels, drained
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup coconut milk
1 teaspoon smoked paprika
0.5 teaspoon cumin
to taste salt and pepper
2 tablespoons olive oil
optional fresh cilantro for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced sweet potatoes, smoked paprika, cumin, and a pinch of salt and pepper. Mix well to coat the sweet potatoes with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
Once cooked, add the corn kernels and coconut milk to the pot, stirring to combine. Let it simmer for another 5 minutes to warm through.
Using an immersion blender, carefully blend the chowder until it reaches your desired level of creaminess (you can also blend portions in a traditional blender).
Adjust seasoning with salt and pepper as needed. If the chowder is too thick, you can add a little more vegetable broth or water to reach the desired consistency.
Serve hot, garnished with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.

Keyword chowder, corn, soup, sweet potato, vegetarian