Sweet Potato Chowder
A warm, creamy chowder made with sweet potatoes, coconut milk, and aromatic spices, perfect for chilly evenings or family gatherings.
Servings: 4 servings
Calories: 280kcal
Ingredients
Chowder Base
- 1 tbsp olive oil Rich and aromatic, perfect for sautéing.
- 1 cup corn kernels (fresh or frozen) Adds sweetness and texture.
- 2 large sweet potatoes, peeled and cubed Naturally sweet with a velvety texture when cooked.
- 1 can (14 oz) coconut milk Creamy and decadent, transforms the chowder.
- 4 cups vegetable broth Provides moisture and a savory backdrop.
- 2 cloves garlic, minced Aromatic and pungent.
- 1 tsp dried thyme Complements the sweetness of sweet potatoes.
- 1 tsp ground paprika Adds a smoky depth and warmth.
- Salt and pepper, to taste Enhances all flavors in the dish.
Garnish
- 2 tbsp fresh parsley, chopped A bright, fresh touch for presentation.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic and sauté for 3–4 minutes until the onion is translucent.
Chowder Creation
- Add cubed sweet potatoes and corn kernels to the pot. Mix well.
- Pour in vegetable broth and add dried thyme. Bring the mixture to a boil.
- Reduce heat and let simmer for 20–25 minutes until sweet potatoes are fork-tender.
- Stir in coconut milk and paprika, and simmer for an additional 5 minutes.
Blend and Season
- Use an immersion blender to blend part of the soup for texture while leaving some chunks.
- Add salt and pepper to taste.
Serve
- Serve hot, garnished with fresh chopped parsley.
Notes
For extra creaminess, add an extra half can of coconut milk. For heat, add cayenne pepper. Consider mixing in cooked lentils or chickpeas for protein enhancement.