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)
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.