Sweet Potato Corn Chowder.
This sweet potato corn chowder is a nourishing, comforting meal that is satisfying and delicious! Sweet potatoes, green chilies, corn, peppers and fresh herbs make this bowl and absolute delight!
We’re averaging a soup a week over here!
This bowl is loaded with sweet potatoes, peppers, green chilis, corn and lots of fresh herbs. It’s comforting, easy to make and satisfying.
I love sharing new soup recipes in the cooler months, and this one is going to the top of the list.
The first word that comes to mind with this meal: NOURISHING. This is the ultimate, nourishing corn chowder.
This version is pretty simple, but it’s absolutely delicious. It tastes GOOD. And it isn’t heavy. I make a slurry with half and half to thicken it up a bit instead of using straight cream.
It’s such a nice lunchtime soup that doesn’t weigh you down – it keeps you alert and satisfied!
Here’s what goes into our chowder:
Onions, garlic and sweet peppers! I slice the sweet peppers into rings, but you can also dice them up.
Green chiles. This adds the best pop of flavor – it’s unexpected and delicious at the same time.
Sweet potatoes, of course.
Sweet corn! I like it straight from the cob, but since we are finishing up with corn season right now, my next choice would be frozen sweet corn. Either works!
I use chicken or vegetable stock as the base of the soup. Whichever I have on hand! Then I simmer it until it’s time to add a slurry to thicken things up.
Fresh herbs to finish things off. Chives, cilantro and move.
The texture and the flavor is spot on. I love this!
Sweet Potato Corn Chowder
Sweet Potato Corn Chowder
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 1 cup sliced sweet peppers
- 2 garlic cloves minced
- kosher salt and pepper
- 2 4 ounce cans diced green chilis
- 2 cups sweet potatoes chopped
- ½ teaspoon smoked paprika
- 2 cups corn kernels, cut fresh from the cob, plus extra for topping
- 4 cups chicken or vegetable stock
- 1 ½ cups half and half
- 1 ½ tablespoons all-purpose flour
- ¼ cup fresh chopped chives
- cotija cheese, for topping
- 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!
The crunchiest chunks!