Sweet Potato Corn Chowder
This chunky soup is the perfect combination of sweet, savory, and herby and is so easy to make. Use fresh sweet corn during the summer when it's in season or use frozen corn kernels to make this Sweet Potato Corn Chowder all year long. Ready in about 30 minutes!
Servings: 6 servings
Calories: 271kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 ribs celery diced
- 1 red bell pepper seeded and diced
- 1 ½ teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teapsoon black pepper
- ½ teaspoon ground turmeric
- pinch cayenne optional
- 2 tablespoons flour or cornstarch
- 2 sweet potatoes peeled and diced
- 4 cups low-sodium vegetable broth
- 3 cups corn fresh or frozen
- 1 cup non-dairy milk
- 3-4 tablespoons nutritional yeast
To serve
- sliced green onion
- chopped fresh thyme
Instructions
- Heat the oil in a soup pot over medium heat. Add the onions, celery, and bell pepper and sauté until the onion is soft and translucent, about 5 minutes.
- Add the thyme, paprika, salt, pepper, turmeric, cayenne, and flour and stir well to combine. Sauté 1-2 minutes until the herbs and spices are fragrant.
- Add the sweet potatoes and broth and stir well to combine. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 15 to 20 minutes until the sweet potatoes are tender and easily pierced with a fork.
- Add the corn, milk and nutritional yeast, stir well, and simmer another 1 to 2 minutes to heat through.
- Serve hot garnished with sliced green onions and fresh chopped thyme.
Notes
~ Dice the sweet potatoes into small bite size pieces. The smaller the dice, the quicker they'll cook.
~ Stir the flour into the sautéed veggies until no lumps remain before adding any broth.
~ Bring the soup to a boil for a few minutes to activate the thickening power of the flour before decreasing the heat to a simmer.
~ If you like an even thicker soup base, purée half of the soup with an immersion blender. Alternatively, you can transfer half of the soup to a blender, purée, and then carefully transfer back to the soup pot.
~ On the flip side, if you find the soup too thick, add a bit more broth or milk and stir well.
~ Always taste and adjust seasoning to your liking.
Nutrition
Serving: 1.3cups | Calories: 271kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 505mg | Potassium: 296mg | Fiber: 6g | Sugar: 14g