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!
Ingredients
- 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
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!
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