Sweet Potato Corn Chowder (Print Version)
# Ingredients:
→ Base Vegetables & Aromatics
01 -
2 tablespoons extra virgin olive oil
02 -
1 large yellow onion, finely chopped
03 -
3 stalks fresh celery, diced small
04 -
1 vibrant red bell pepper, seeds removed and chopped
→ Warming Spices & Seasonings
05 -
1½ teaspoons dried thyme leaves
06 -
1 teaspoon smoky paprika
07 -
1 teaspoon fine sea salt, plus more to taste
08 -
½ teaspoon freshly ground black pepper
09 -
½ teaspoon golden turmeric powder
10 -
Small pinch of cayenne pepper for heat (optional)
11 -
2 tablespoons all-purpose flour for thickening
→ Main Ingredients
12 -
2 medium sweet potatoes, peeled and cut into bite-sized cubes
13 -
4 cups good-quality low-sodium vegetable stock
14 -
3 cups sweet corn kernels, fresh off the cob or frozen
15 -
1 cup creamy unsweetened plant milk of choice
16 -
3-4 tablespoons nutritional yeast flakes for depth
→ Fresh Garnishes
17 -
Fresh green onions, thinly sliced on the diagonal
18 -
Fresh thyme sprigs, leaves picked and chopped
# Instructions:
01 -
Warm the olive oil in a heavy-bottomed soup pot over medium heat. Toss in your diced onion, celery, and bell pepper, stirring occasionally until the onion turns golden and translucent - this takes about 5 minutes and builds amazing flavor.
02 -
Sprinkle in the thyme, paprika, salt, pepper, turmeric, cayenne, and flour, stirring everything together until well combined. Let this fragrant mixture cook for 1-2 minutes until the spices release their oils and smell incredible.
03 -
Add your cubed sweet potatoes and pour in the vegetable broth, stirring well to combine everything. Crank up the heat to bring it to a rolling boil, then reduce to a gentle simmer and let it bubble away for 15-20 minutes until the sweet potatoes are fork-tender.
04 -
Stir in the corn kernels, plant milk, and nutritional yeast, mixing everything together beautifully. Let it simmer for just another 1-2 minutes to warm the corn through and meld all the flavors.
05 -
Ladle the steaming chowder into bowls and top each serving with a generous sprinkle of sliced green onions and fresh thyme. Serve immediately while hot and creamy.
# Notes:
01 -
Cut your sweet potatoes into small, uniform pieces for faster, more even cooking
02 -
Make sure to stir the flour thoroughly into the sautéed vegetables to avoid any lumps before adding the broth
03 -
Let the soup come to a full boil briefly to activate the flour's thickening power before reducing to a simmer
04 -
For an ultra-creamy texture, blend half the soup with an immersion blender, or carefully transfer half to a regular blender and blend until smooth
05 -
If your chowder gets too thick, simply thin it out with a splash more broth or plant milk
06 -
Always taste and adjust the seasoning at the end - every palate is different!