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Sweet Potato Roasted Corn Chowder
4.8 from 144 votes

Sweet Potato Roasted Corn Chowder

Sweet Potato Roasted Corn Chowder blends charred corn and poblano peppers with sweet potato, onion, celery, and spices to create a creamy, smoky soup. Coconut milk enriches the texture while lime juice and cilantro add brightness. The chowder has a balance of earthy sweetness from sweet potatoes and corn, smoky depth from roasting, and fresh herbaceous notes, making it a comforting and flavorful vegetarian soup.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6
Calories: 138 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 corn shucked, ears
  • 2 poblano pepper small
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 celery diced, ribs
  • 3 cloves garlic minced
  • 1 sweet potato peeled and diced (2 cups, large
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 5 cups vegetable broth
  • 1/3 cup cilantro chopped
  • 1/2 cup coconut milk
  • 1 tablespoon lime juice fresh
  • salt to taste
  • black pepper to taste
  • cilantro for garnish, optional
  • lime
  • avocado
  • pumpkin seeds

Instructions

    Cup of Yum
  1. First, char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened. If using a gas flame, char the corn all over until at least half the kernels are blistered, and poblano until skin is blackened. You can also use the oven to broil the poblano peppers, cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
  2. Place the poblano peppers in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam, this will make it easier to peel. Meanwhile, stand each ear of corn up, stalk end down and use a sharp knife to slice the corn kernels off the cob. Remove the skin and seeds from the poblano pepper and dice. Set the corn and peppers aside. Note-if your poblano peppers are larger in size you might not need to add them all.
  3. In a large pot, heat the olive oil over medium-high heat. Add the onion and celery and cook for 5 minutes, or until softened. Add the garlic and cook for a minute more. Add the sweet potatoes, oregano, cumin, smoked paprika, and salt. Add the vegetable broth and Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 10 to 12 minutes or until the potatoes are soft. Stir in the roasted corn and cook for 2 minutes.
  4. Transfer about a third of the chowder to a blender and blend until smooth. Stir the mixture back into the pot. If you have an immersion blender you can blend the chowder in the pot, but don't over do it. You want there to be chunks
  5. Add the poblano peppers, coconut milk, cilantro, and lime juice and stir. Season with salt and pepper, to taste. Ladle the chowder into the bowls and garnish with desired toppings. Serve warm.

Nutrition Information

Calories 138kcal (7%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 4g (20%) Potassium 385mg (8%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 3890IU (78%) Vitamin C 39.5mg (44%) Calcium 29mg (3%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 4g 20%
Potassium 385mg 8%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 3890IU 78%
Vitamin C 39.5mg 44%
Calcium 29mg 3%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.