Sweet Potato Corn Chowder.

This sweet potato corn chowder is a nourishing, comforting meal that is satisfying and delicious! Sweet potatoes, green chilies, corn, peppers and fresh herbs make this bowl and absolute delight!

We’re averaging a soup a week over here! 

This bowl is loaded with sweet potatoes, peppers, green chilis, corn and lots of fresh herbs. It’s comforting, easy to make and satisfying.

I love sharing new soup recipes in the cooler months, and this one is going to the top of the list. 

The first word that comes to mind with this meal: NOURISHING. This is the ultimate, nourishing corn chowder. 

I left out the bacon, the chicken, the fried goat cheese – all the things I’ve added to corn chowder before to make it fancy and fun. 

This version is pretty simple, but it’s absolutely delicious. It tastes GOOD. And it isn’t heavy. I make a slurry with half and half to thicken it up a bit instead of using straight cream.

It’s such a nice lunchtime soup that doesn’t weigh you down – it keeps you alert and satisfied!

Here’s what goes into our chowder:

Onions, garlic and sweet peppers! I slice the sweet peppers into rings, but you can also dice them up. 

Green chiles. This adds the best pop of flavor – it’s unexpected and delicious at the same time. 

Sweet potatoes, of course. 

Sweet corn! I like it straight from the cob, but since we are finishing up with corn season right now, my next choice would be frozen sweet corn. Either works!

I use chicken or vegetable stock as the base of the soup. Whichever I have on hand! Then I simmer it until it’s time to add a slurry to thicken things up. 

Fresh herbs to finish things off. Chives, cilantro and move.

The texture and the flavor is spot on. I love this!

Sweet Potato Corn Chowder

Sweet Potato Corn Chowder

Yield: 4 people

Prep Time: 25 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr

This sweet potato corn chowder is a nourishing, comforting meal that is satisfying and delicious! Sweet potatoes, green chilies, corn, peppers and fresh herbs make this bowl and absolute delight!

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4.94 from 32 votes

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Ingredients

• 1 tablespoon olive oil
• 1 small sweet onion, diced
• 1 cup sliced sweet peppers
• 2 garlic cloves minced
• kosher salt and pepper
• 2 4 ounce cans diced green chilis
• 2 cups sweet potatoes chopped
• ½ teaspoon smoked paprika
• 2 cups corn kernels, cut fresh from the cob, plus extra for topping
• 4 cups chicken or vegetable stock
• 1 ½ cups half and half
• 1 ½ tablespoons all-purpose flour
• ¼ cup fresh chopped chives
• cotija cheese, for topping

Instructions 

• Heat the olive oil in a large pot over medium heat. Add the onions, peppers, garlic and a big pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
• Stir in the diced green chilis. Stir in the sweet potatoes and smoked paprika with another pinch of salt. Stir in the corn and stock.
• Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
• Shake the half and half and flour together in a shaker cup for 30 seconds, until combined. Stream it into the soup while stirring. Bring the mixture back to a boil for a few minutes to thicken. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.
• Serve with sour cream, fresh cilantro, cotija cheese and more chives. Enjoy!

Course: Soup

Cuisine: American

Author: How Sweet Eats

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The crunchiest chunks!