Description

A comforting and creamy sweet potato chowder packed with tender vegetables and warming spices. This hearty soup combines sweet potatoes, carrots, celery, and corn in a spiced vegetable broth enriched with milk and cream, perfect for cozy fall meals. Easily made vegetarian or vegan by swapping cream and broth, it’s a versatile recipe that delivers rich flavor and satisfying texture.

Ingredients

Scale

Vegetables

1 small onion, diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, sliced
1 cup corn kernels (fresh, canned, or frozen)

Seasonings

1 teaspoon smoked paprika
½ teaspoon dried thyme
Salt and pepper, to taste

Liquids

1 tablespoon olive oil
4 cups vegetable or chicken broth
1 cup milk or dairy-free alternative
½ cup heavy cream or coconut cream (optional for richness)

Garnish

Chopped parsley or green onions

Cook Mode Prevent your screen from going dark

Instructions

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent to release their natural sweetness.
Add vegetables and seasoning: Stir in minced garlic, diced sweet potatoes, sliced carrots, and celery. Cook for an additional 5 minutes to slightly soften the vegetables. Season with smoked paprika, dried thyme, salt, and pepper, blending the spices evenly throughout.
Simmer the soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 20–25 minutes until all the vegetables are fully tender and flavors have melded.
Add corn and creaminess: Stir in the corn kernels, milk, and cream or coconut cream if using. Allow the soup to simmer gently for another 5 minutes to heat through and develop a creamy texture.
Adjust texture and seasoning: For a thicker and creamier chowder, mash some sweet potato chunks with a spoon or blend a portion of the soup in a blender, then return it to the pot. Taste and adjust seasoning with additional salt and pepper as needed.
Garnish and serve: Ladle the chowder into bowls and garnish with chopped parsley or green onions before serving warm.

Notes

This chowder can be made vegan by using vegetable broth and substituting coconut cream for heavy cream.
Add cooked bacon or sausage to the chowder for additional smoky flavor if not vegetarian.
Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.