How to Make Sweet Potato-Corn Chowder - A Step-by-Step Guide

Sweet Potato-Corn Chowder is a hearty and comforting soup that is perfect for chilly evenings. Made with a combination of sweet potatoes, corn, and a variety of other flavorful ingredients, this soup is sure to become a family favorite. Whether you're serving it as a starter or as a main course, this chowder is guaranteed to satisfy your taste buds and warm you up from the inside out.

This recipe is a great way to use up leftover sweet potatoes and fresh corn, making it a thrifty and ...

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Ingredients

  • 4 sweet potatoes
  • 2 tablespoons butter
  • 2 carrots, peeled and diced
  • 2 ribs celery, chopped
  • ½ large sweet onion (such as Vidalia®), diced
  • 2 cloves garlic, chopped
  • 5 cups vegetable stock
  • 1 ⅓ cups light cream
  • 1 (11 ounce) can creamed corn
  • 3 tablespoons brown sugar
  • ½ tablespoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon soy sauce
  • ½ teaspoon red wine vinegar
  • ½ teaspoon ground ginger
  • 1 (10 ounce) can whole kernel corn, drained
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    369 cal.

    • Total Fat: 22g
    • Saturated Fat: 13g
    • Cholesterol: 69mg
    • Sodium: 559mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 5g
    • Total Sugars: 15g
    • Protein: 5g
    • Vitamin C: 8mg
    • Calcium: 105mg
    • Iron: 1mg
    • Potassium: 626mg