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Sweet Potato-Corn Chowder
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Vegetarian sweet potato and corn chowder, perfect for fall comfort.
Ingredients:
  • 4 sweet potatoes
  • 2 tablespoons butter
  • 2 carrots, peeled and diced
  • 2 ribs celery, chopped
  • 0.5 large sweet onion (such as Vidalia®), diced
  • 2 cloves garlic, chopped
  • 5 cups vegetable stock
  • 1.3333333730698 cups light cream
  • 1 (11 ounce) can creamed corn
  • 3 tablespoons brown sugar
  • 0.5 tablespoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 0.5 teaspoon soy sauce
  • 0.5 teaspoon red wine vinegar
  • 0.5 teaspoon ground ginger
  • 1 (10 ounce) can whole kernel corn, drained
Instructions:
  • Dice 1 1/2 sweet potatoes and roughly chop the rest.
  • In a large pot, add diced sweet potatoes and cover with salted water. Bring to a boil, then simmer on medium-low heat until barely tender, about 8 to 10 minutes. Drain the sweet potatoes.
  • In a large stockpot over medium heat, melt butter until it sizzles. Stir in carrots, celery, onion, and garlic, cooking and stirring for 5 minutes. Add roughly chopped sweet potatoes and continue cooking for an additional 10 minutes.
  • Pour the vegetable stock into the pot with the vegetables and bring to a boil. Let it simmer until the sweet potatoes are fork-tender, about 30-35 minutes.
  • Combine the cream, half of the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger in a stockpot. Allow the soup to simmer for 5 minutes.
  • Blend soup with immersion blender until smooth. Add remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper before serving.

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