Sweet Potato - Corn Chowder
A comforting sweet potato and corn chowder with fragrant thyme and marjoram, this creamy soup offers a harmonious blend of sweetness and savory herbs. Perfect for cozy gatherings or a nourishing weeknight meal, it balances rich creaminess with vibrant vegetable flavors.
Ingredients
Instructions
- Saute chopped onion, garlic, and cubed sweet potatoes in butter until the onion is translucent.
- Add the remaining ingredients except for frozen corn and heavy cream.
- Cook over medium heat for 45 minutes.
- Add frozen corn and heavy cream to the soup.
- Cook for an additional 5 minutes over medium heat.
- Adjust seasoning with salt, white pepper, and black pepper to taste.
Tips & Substitutions
For a creamier texture, blend a portion of the chowder before adding the corn and cream. If you don't have thyme, oregano or basil can work as a substitute. For a vegan version, replace heavy cream with coconut milk and use vegetable stock. This chowder can also benefit from a hint of spice; consider adding a pinch of cayenne or smoked paprika for added warmth.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs like cilantro or parsley for a pop of color. It pairs beautifully with crusty bread or a side salad, such as a refreshing Kidney Bean Salad, for a complete meal. For a more filling option, consider serving it alongside a slice of Hash Brown Cheese Bake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder gently on the stove over medium heat, stirring occasionally to prevent sticking. If the chowder thickens too much in the fridge, add a splash of vegetable stock or water when reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato - Corn Chowder contains roughly 379 calories, with 13g protein, 87g carbohydrates, and 10g fat. It is an excellent source of iron (215% of the Daily Value), dietary fiber (187% of the Daily Value), and vitamin C (177% of the Daily Value). It also contributes 52g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Absolutely! If using fresh corn, you'll need about 4 ears. Cut the kernels off the cob and add them in the last 5 minutes of cooking to ensure they stay crisp and sweet.
Is it possible to freeze this chowder?
Yes, you can freeze the chowder without the heavy cream. Allow it to cool completely, then transfer to freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat, adding the cream just before serving.
How can I make this chowder spicier?
To add heat to your chowder, consider including diced jalapeños or a dash of hot sauce during cooking. You can also serve it with a sprinkle of red pepper flakes on top for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).