Ingredients
2 large sweet potatoes, peeled and cubed
2 cups sweet corn (fresh or frozen)
1 large yellow onion, diced
2 stalks celery, sliced
3 cloves garlic, minced
4 cups vegetable broth
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 cup heavy cream (or coconut milk)
2 tbsp olive oil or butter
Salt and pepper to taste
Fresh chives for garnish
Instructions
Step 1: Heat the olive oil or butter in a large pot over medium heat and sauté the onion and celery for 5-7 minutes until softened.
Step 2: Stir in the minced garlic, smoked paprika, and cumin, cooking for 1 minute until fragrant.
Step 3: Add the cubed sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Step 4: Add the corn to the pot and cook for another 5 minutes.
Step 5: Use an immersion blender to partially blend the soup, leaving about half of the vegetables whole for texture.
Step 6: Stir in the cream or coconut milk, season with salt and pepper, and simmer for another 2 minutes before serving garnished with chives.
Notes
For a smokier flavor, add a chopped chipotle pepper in adobo sauce. Leftovers keep well for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx 400ml)
- Calories: 285
- Sugar: 12g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
Keywords: sweet potato, corn chowder, healthy soup, vegetarian dinner, creamy vegetable soup
