Description
Warm and creamy, this Sweet Potato Corn Chowder is packed with flavor and perfect for chilly evenings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Sauté Your Veggies: In a large pot over medium heat, add olive oil. Once shimmering, add chopped onion and minced garlic. Sauté until translucent, about 5 minutes.
- Add Sweet Potatoes: Add cubed sweet potatoes to the pot along with vegetable broth. Bring to a simmer and cook until sweet potatoes are tender, about 15 minutes.
- Mix In the Corn: Stir in corn kernels once the sweet potatoes are soft enough to pierce with a fork.
- Blend It Up: Using an immersion blender, blend the chowder until smooth but retain some texture if desired.
- Add Coconut Milk: Pour in the coconut milk and stir until well combined. Simmer for an additional 5 minutes to heat through.
- Season & Serve: Season with salt and pepper to taste. Ladle into bowls and enjoy!
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For a heartier version, consider adding cooked beans or diced bell peppers. Feel free to spice it up with smoked paprika or chili powder for added warmth.