Sweet Potato-Corn Chowder Popular Recipes

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Sweet Potato-Corn Chowder

"A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!"

Ingredients :

• 4 sweet potatoes
• 2 tablespoons butter
• 2 carrots, peeled and diced
• 2 ribs celery, chopped
• 1/2 large sweet onion (such as Vidalia®), diced
• 2 cloves garlic, chopped
• 5 cups vegetable stock
• 1 1/3 cups light cream
• 1 (11 ounce) can creamed corn
• 3 tablespoons brown sugar
• 1/2 tablespoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon soy sauce
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon ground ginger
• 1 (10 ounce) can whole kernel corn, drained
• salt and ground black pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H55M

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Notes :

• I recommend using fresh vegetable stock if you can versus canned. It makes the recipe that much better!
• You may puree this soup in a blender in batches instead of using a stick blender, if preferred.

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