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Sweet Potato and Corn Chowder
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Measuring Cups

Ingredients
  

  • 2 large sweet potatoes, peeled and diced
  • 2 cups corn kernels
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the diced sweet potatoes, smoked paprika, salt, and pepper. Stir to coat the potatoes with the spices.
  • Sprinkle the flour over the mixture and stir for 1 minute to remove the raw flour taste.
  • Pour in the vegetable broth and bring the pot to a simmer. Cook until the sweet potatoes are tender, about 15 minutes.
  • Add the corn kernels and simmer for another 5 minutes.
  • Stir in the milk and heat through without boiling. Adjust salt and pepper if needed.
  • Ladle the chowder into bowls and top with the chopped parsley before serving.

Notes

Blend a cup of the finished chowder and stir it back in if you want a thicker texture without extra ingredients. Leftovers reheat gently on the stove with a splash of broth to loosen them up. Skip the milk and use extra broth if you need a dairy-free version that still tastes rich.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Measuring Cups