Favorite Sweet Potato and Corn Chowder

Cozy up with a bowl of this luscious Sweet Potato and Corn Chowder, a wholesome and hearty soup bursting with flavor and vibrant colors. This plant-based comfort classic features tender chunks of sweet potato, crisp corn kernels, and a medley of sautéed carrots, celery, and onion for a rich and satisfying base. Infused with warm spices like smoked paprika, cumin, and thyme, and made irresistibly creamy with a splash of coconut milk, this chowder strikes the perfect balance of smokiness and sweetness. It’s an easy, one-pot recipe that comes together in just 50 minutes, perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a pop of brightness and serve with crusty bread for an unforgettable meal. Ideal for vegans, gluten-free eaters, and anyone who loves comforting seasonal soups, this recipe is guaranteed to become a family favorite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 medium (about 1.5 lbs) sweet potatoes
• 2 cups corn kernels (fresh, canned, or frozen)
• 1 medium yellow onion
• 2 celery stalks
• 2 medium carrots
• 3 garlic cloves
• 4 cups vegetable broth
• 1 cup coconut milk (unsweetened, full-fat or light)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons, chopped fresh parsley (optional, for garnish)

Directions

Step 1

Peel the sweet potatoes and cut them into 1/2-inch cubes. Set aside.

Step 2

Dice the yellow onion, celery, and carrots. Mince the garlic cloves.

Step 3

Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots, and sauté for 5-7 minutes until the vegetables are softened.

Step 4

Add the garlic, smoked paprika, ground cumin, and dried thyme to the pot. Stir for 30 seconds until the spices become fragrant.

Step 5

Stir in the cubed sweet potatoes and corn kernels. Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to medium-low, cover the pot, and let simmer for 20 minutes or until the sweet potatoes are tender.

Step 7

Using an immersion blender, blend about 1/3 of the soup in the pot to create a creamy texture while leaving the rest chunky. (Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return it to the pot.)

Step 8

Stir in the coconut milk, season with salt and black pepper to taste, and let the soup heat through for an additional 5 minutes over low heat.

Step 9

Serve warm, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(3307.5g)

Amount per serving	% Daily Value*
Calories	2810.4

Total Fat 99.5g	0%
Saturated Fat 57.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 5609.9mg	0%
Total Carbohydrate 456.6g	0%
Dietary Fiber 76.5g	0%
Total Sugars 120.2g
Protein 59.3g	0%

Vitamin D 0IU	0%
Calcium 740.2mg	0%
Iron 27.5mg	0%
Potassium 4340.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 8.0%

Carbs: 61.7%