Sweet Potato-Corn Chowder

A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 369 Calories

Ingredients

• ½ teaspoon ground ginger
• 2 tablespoons butter
• 3 tablespoons brown sugar
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon soy sauce
• 5 cups vegetable stock
• ½ teaspoon red wine vinegar
• 1 (10 ounce) can whole kernel corn, drained
• 2 ribs celery, chopped
• 2 carrots, peeled and diced
• 1 (11 ounce) can creamed corn
• 4 sweet potatoes
• ½ tablespoon ground coriander
• ½ large sweet onion (such as Vidalia®), diced
• 1 ⅓ cups light cream

Recipe Instructions

Step 1

Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.

Step 2

Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.

Step 3

Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.

Step 4

Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.

Step 5

Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.

Step 6

Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.