Description

Get ready to fall hard for your new comfort classic. This Sweet Potato Chowder isn’t just a soup—it’s a full-on soul snuggle. Creamy, rich without being heavy, and loaded with nourishing goodness, this bowl brings together caramelized sweet potatoes, sweet corn, and tender carrots in a thyme-kissed broth that feels like autumn in a mug. Whether you’re snowed in, feeling blue, or just craving something heartwarming and wholesome, this chowder’s here to wrap you up in pure comfort.

Ingredients

Scale

2 tbsp olive oil or butter
1 sweet onion, diced
3 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
3 medium sweet potatoes, cubed (½ inch)
1 tsp thyme
½ tsp smoked paprika
Salt & pepper, to taste
4 cups vegetable or chicken broth
1 cup corn kernels (frozen or fresh)
1 cup half-and-half or milk (or full-fat coconut milk)
½ cup grated cheddar (optional)
Fresh parsley or green onions, for garnish

Instructions

Sauté the Base (7 mins): Heat oil in a large pot. Add onion, garlic, celery, and carrots. Cook until softened and fragrant.
Spice it Up (3 mins): Add sweet potatoes, thyme, paprika, salt, and pepper. Stir to coat well.
Simmer (20 mins): Pour in broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are fork-tender.
Cream & Blend (5 mins): Stir in corn and dairy. Use an immersion blender to lightly blend ⅓ of the soup for thickness, keeping some chunks.
Finish & Serve: Remove from heat. Stir in cheese (if using) and adjust seasoning. Garnish and serve warm with crusty bread.

Notes

Don’t boil after adding dairy—simmer gently.
To freeze, omit dairy, then add fresh after reheating.
Boost flavor with leftover roasted veggies or bacon crumbles.
Blend only partially for best texture—creamy meets chunky.

Prep Time: 15 mins
Cook Time: 30 mins

Nutrition

Calories: 340Cal
Carbohydrates: 32g
Protein: 10g