Name: Sweet Potato and Corn Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 2 stalks celery, finely chopped; 2 medium carrots, peeled and diced; 3 cloves garlic, minced; 2 large sweet potatoes (about 1.5 pounds), peeled and cubed; 4 cups fresh or frozen corn kernels (from about 6 ears); 1 red bell pepper, diced; 4 cups low-sodium vegetable broth; 1 cup heavy cream; 1 teaspoon fresh thyme leaves; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); Salt and freshly ground black pepper to taste; 2 tablespoons fresh chives, chopped, for garnish

Instructions

Sauté the aromatics

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes until softened, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant.
Add vegetables and broth

Add the cubed sweet potatoes, corn kernels, and diced red bell pepper to the pot. Stir to combine with the aromatics. Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
Blend partially for creaminess

Remove 2 cups of the soup mixture and carefully transfer to a blender. Purée until smooth, then return the puréed mixture back to the pot. This step creates a creamier texture while maintaining chunks of vegetables for a hearty chowder consistency.
Add cream and seasonings

Stir in the heavy cream, thyme leaves, smoked paprika, and cayenne pepper (if using). Season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld, being careful not to boil after adding the cream.
Serve and garnish

Ladle the hot chowder into bowls and garnish with freshly chopped chives. Serve immediately with crusty bread for dipping.

Sweet Potato and Corn Chowder

Ingredients

Instructions

Nutritional Information