Description

Sweet Potato Chowder is a cozy, hearty soup made with tender sweet potatoes, vegetables, and a creamy broth. It’s the perfect comforting meal for chilly days and can be made vegetarian or vegan-friendly.

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
2 medium carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup corn kernels (fresh or frozen)
1 cup heavy cream or coconut milk (for vegan option)
1/2 tsp dried thyme
1/2 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
Add diced sweet potatoes, carrots, and celery. Stir to coat with the aromatics.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
Stir in corn, cream (or coconut milk), thyme, and smoked paprika. Simmer for another 5 minutes until heated through.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley.

Notes

For extra flavor, add cooked bacon bits or smoked sausage if not keeping vegetarian.
Use coconut milk for a delicious dairy-free version.
Adjust thickness by mashing some sweet potatoes into the soup or adding more broth.
Leftovers keep well in the fridge for up to 3 days.