Sweet Potato Corn Chowder
User Reviews
4.9
Sweet Potato Corn Chowder
Description
Sweet Potato Corn Chowder brings together diced sweet potatoes and sliced sweet peppers sautéed with onions and garlic, infused with diced green chilis for subtle heat. Fresh corn kernels and chicken or vegetable stock form the hearty base, simmered until the sweet potatoes are tender. The chowder is thickened by slowly incorporating a mixture of half and half and flour, which creates a creamy, smooth texture without heaviness. The dish is seasoned with kosher salt, black pepper, and smoked paprika, enhancing the natural sweetness of the vegetables. Fresh chives are stirred in toward the end, adding a mild onion flavor and a touch of color.
The finished chowder offers a comforting mouthfeel with a balance of sweetness from the sweet potatoes and corn, gentle warmth from the chilis and smoked paprika, and slight tang from toppings like cotija cheese and sour cream. These toppings provide texture contrasts and richness that complement the creamy soup. This chowder can be enjoyed as a filling starter or a light main dish, especially during cooler weather.
To serve, ladle the chowder into bowls and garnish with reserved chives, cotija cheese, and sour cream or fresh cilantro as desired. The recipe does not specify storage or make-ahead instructions but can be reheated gently to retain the creamy consistency.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced, small
- 1 cup sweet peppers sliced
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 2 diced green chilis canned, 4 ounce cans
- 2 cups sweet potato chopped
- ½ teaspoon smoked paprika
- 2 cups corn kernel cut fresh from the cob, plus extra for topping
- 4 cups chicken stock or vegetable stock
- 1 ½ cups half and half
- 1 ½ tablespoons all-purpose flour
- ¼ cup chives fresh, chopped
- cotija cheese for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, peppers, garlic and a big pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
- Stir in the diced green chilis. Stir in the sweet potatoes and smoked paprika with another pinch of salt. Stir in the corn and stock.
- Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
- Shake the half and half and flour together in a shaker cup for 30 seconds, until combined. Stream it into the soup while stirring. Bring the mixture back to a boil for a few minutes to thicken. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.
- Serve with sour cream, fresh cilantro, cotija cheese and more chives. Enjoy!
User Reviews
Overall Rating
4.9
You'll Also Love
