Chowder Made with Sweet Potatoes and Corn

Ingredients 0/17

Step 1

Dic about 1 1/2 sweet potatoes into small pieces, and roughly chop the rest. Put the diced sweet potatoes in a large pot, cover them with salted water, and bring it to a boil. Turn the heat down to medium-low and let them simmer until they’re just tender, about 8 to 10 minutes. Drain and set aside.

Step 2

In a big pot, melt the butter over medium heat. Add the carrots, celery, onion, and garlic, and cook everything together for about 5 minutes until the veggies start to soften. Toss in the roughly chopped sweet potatoes and keep cooking for another 10 minutes.

Step 3

Pour in the vegetable stock and bring the mixture to a boil. Let it cook for a couple of minutes, then lower the heat and simmer until the sweet potatoes are really tender, around 30 to 35 minutes.

Step 4

Stir in the cream, half of the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger. Let it simmer gently for 5 minutes to blend the flavors.

Step 5

Use an immersion blender to puree the soup until it’s smooth and creamy. Then stir in the rest of the creamed corn, the reserved boiled sweet potatoes, and the whole kernel corn. Let everything simmer together for about 20 minutes, stirring occasionally.

Step 6

Once it’s all heated through, taste and season with salt and pepper as needed. Serve warm and enjoy!