As the seasons transition and the leaves start to turn, there is nothing quite like a comforting bowl of soup to warm up both your body and soul. This Creamy Sweet Potato + Corn Chowder is easy to make, loaded with nourishing veggies and fresh herbs, and extremely satisfying. It’s one of my favorite soups to make when Fall rolls around and the temperatures start to drop.
This hearty chowder perfectly combines the richness of the sweet potatoes, the sweetness of the roasted sweet corn, and the subtle kick of green chilis. It is truly a delight for the senses and I am excited to show you how to create it in your kitchen!
Before we dive into the recipe, let’s take a moment to appreciate the lineup of ingredients that come together in the perfect blend of sweet and savory to make this Creamy Sweet Potato + Corn Chowder a total hit:
- Sweet Potatoes: The sweet potatoes take center stage in this chowder. They are earthy, naturally sweet, and their creamy texture give the soup a velvety richness that is hard to resist.
- Sweet Onion: The diced up sweet onion gives a mild, fragrant sweetness to the chowder while also allowing the flavors of the other ingredients to really shine through.
- Sweet Peppers: Sliced sweet peppers add a little pop of color and a slight crunch to the chowder, providing a nice contrast to the creamy base.
- Garlic: Two cloves of minced garlic add a nice little punch of flavor. Use fresh garlic or jarred minced garlic here, whatever you prefer or have on hand.
- Roasted Sweet Corn: Using roasted corn in this recipe really brings another dimension to the chowder. I use fresh sweet corn and roast it up whenever it is in season, but you can also use frozen corn.
- Diced Green Chilis: No need to drain your green chilis here – go ahead and dump the cans right in. The green chilis offer a gentle heat and a subtle tang that is absolutely heavenly.
- Smoked Paprika, Oregano, and Cumin: This trio of spices adds depth and complexity to soup, taking it to a new level.
- Chicken Broth: This is the backbone of the chowder. Feel free to swap out for vegetable broth here to keep this recipe vegetarian.
- Coconut Milk: The addition of the creamy coconut milk is the secret to the chowder’s luscious, velvety texture. A great swap for heavy cream of a traditional chowder to lighten it up and stick to wholesome ingredients.
- Arrowroot Flour/Starch: Used as a thickener here, I make a slurry by combining the arrowroot with the coconut milk to reach the perfect creamy and velvety consistency for the chowder.
- Green Onions: Adding in the green onions adds a hint of freshness and subtle bite that really round out the dish nicely.
- Topping Ideas:
- More Green Onions
- Cilantro
- Sour Cream
- Pepitas
- Cubed Avocado
Despite its impressive taste, this chowder is surprisingly easy to make. Whether you are just starting out in the kitchen or a seasoned cook, this recipe is sure to impress.
It’s also extremely versatile – you can serve it as an appetizer or this one can hold its own as the main course. And you can customize it, of course, with your favorite toppings and accompaniments.
The sweetness of the sweet potatoes and corn is balanced in this Creamy Sweet Potato + Corn Chowder by the smokiness of the smoked paprika and the heat of the green chilis. The addition of the toppings really elevate this dish from delicious to downright irresistible. It is truly a symphony of flavors that dance on your palate!
Get ready to embrace the fall season with a bowlful of warmth and flavor. Yum!
Now let’s get to cooking!
–MJ
Creamy Sweet Potato + Corn Chowder
Ingredients
- 1 Tbsp avocado oil
- 1 sweet onion, diced
- 1 cup sweet peppers, sliced
- 2 garlic cloves, minced
- salt + pepper, to taste
- ~2 cups sweet potatoes, cubed
- 8 oz canned diced green chilis
- 1 Tbsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 2 cups charred corn, plus extra for topping
- 6 cups chicken broth
- 2 cups coconut milk
- 2 Tbsp arrowroot flour
- 1/4 cup green onions, sliced; plus extra for topping
- cilantro, for garnish
- sour cream, for serving
Instructions
- Heat the avocado oil in a large pot or dutch oven over medium-high heat.
- Add the onions and peppers, season with a generous pinch of salt and pepper, stir to combine and cook until the onions are tender, ~4 minutes. Add in the minced garlic and cook for 1 additional minute, until fragrant.
- Stir in the sweet potatoes, corn, diced green chilis, smoked paprika, and chicken broth. Season with a pinch of salt and stir to combine.
- Bring to a boil, then reduce heat, cover, and let simmer until the sweet potatoes are cooked through and fork-tender, ~15-20 minutes.
- In a small bowl, combine the coconut milk and arrowroot powder and whisk until well combined in a slurry.
- Slowly pour the slurry into the soup while stirring continuously. Raise heat to high and bring soup back to a boil to thicken for ~3-5 minutes.
- Stir in the ¼ cup of green onions and season with salt + pepper to taste.
- Serve with sour cream, fresh cilantro, green onions and ENJOY!
Did you make this recipe? Snap a pic and tag @the__modern__eclectic on Instagram and let us know how you liked it in the comments below!
