Description
This Sweet Potato Chowder is a creamy and comforting soup that’s perfect for chilly days. Packed with sweet potatoes, vegetables, and a hint of coconut milk, this dairy-free and gluten-free chowder is hearty and delicious.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup canned coconut milk (or heavy cream)
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, add the diced onion and cook until softened.
- Add garlic: Stir in the garlic and cook for another 30 seconds.
- Cook vegetables: Add sweet potatoes, carrot, and celery. Sprinkle in smoked paprika and thyme. Stir to coat in spices.
- Add broth: Pour in vegetable broth, bring to a boil, then simmer for 15–20 minutes until vegetables are tender.
- Finish soup: Stir in corn and coconut milk, simmer for 5 minutes. Blend part of the soup for a thicker texture. Season with salt and pepper.
- Serve: Garnish with parsley and serve hot.
Notes
- For added protein, stir in cooked white beans or shredded rotisserie chicken.
- Coconut milk makes it dairy-free, but heavy cream or half-and-half can be used for a richer version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230
- Sugar: 8g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
