Description
This Sweet Potato Chowder is a hearty and comforting American soup perfect for cooler weather. It combines tender sweet potatoes and russet potatoes with fragrant vegetables and creamy broth, enhanced by herbs and smoky paprika. Partially blended for a creamy yet chunky texture, this chowder is finished with sweet corn, rich cream, and an optional bacon topping, making it a flavorful and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 large sweet potatoes, peeled and cubed
- 1 medium russet potato, peeled and cubed
- 1 cup frozen corn kernels
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Optional Garnishes
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 to 7 minutes until softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until the garlic releases its aroma, taking care not to burn it.
- Add Potatoes and Broth: Add the peeled and cubed sweet potatoes and russet potato to the pot. Pour in the vegetable broth and mix well.
- Season and Simmer: Stir in dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
- Blend the Soup: Use an immersion blender to partially blend the soup, creating a creamy base while still leaving some potato chunks for texture.
- Add Dairy and Corn: Stir in the whole milk, heavy cream, and frozen corn kernels. Continue to simmer for an additional 5 minutes until the soup is heated through and flavors meld.
- Adjust Seasoning and Serve: Taste the chowder and adjust salt and pepper if needed. Ladle the chowder into bowls and garnish with crumbled cooked bacon and chopped fresh parsley if desired.
Notes
- For a vegetarian version, omit the bacon or substitute with a plant-based alternative.
- To create a thicker chowder, mash some of the potatoes instead of blending them fully.
- For a dairy-free option, substitute coconut milk for heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
