Sweet Potato-Corn Chowder Recipe

Name: Sweet Potato-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sweet potatoes; 2 tablespoons butter; 2 carrots, peeled and diced; 2 ribs celery, chopped; 1/2 large sweet onion (such as Vidalia(R)), diced; 2 cloves garlic, chopped; 5 cups vegetable stock; 1 1/3 cups light cream; 1 (11 ounce) can creamed corn; 3 tablespoons brown sugar; 1/2 tablespoon ground coriander; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon soy sauce; 1/2 teaspoon red wine vinegar; 1/2 teaspoon ground ginger; 1 (10 ounce) can whole kernel corn, drained; salt and ground black pepper to taste

Servings: persons

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

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

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 sweet potatoes, 2 tablespoons butter, 2 carrots, peeled and diced, 2 ribs celery, chopped, and more.

Yes, Sweet Potato-Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato-Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions