| Kitchen Chronicles: Sweet Potato Corn Chowder Soup |

I’m not sure if it’s a name thing, but my husband and my cousin (both named Michael) possess an uncanny yet very impressive knack for cooking. They know how to “whip things up” in the kitchen, using recipes as loose guides to achieve mouth-watering, healthy, ‘do a little dance while you eat’ soul-food dishes. I have to follow a recipe to a “T” to ensure that things are edible, while my husband comes behind me and offers to “Mike-ify” my dishes, throwing pinches of this or that into my pots and pans until my meals are elevated beyond measure.

I was at my cousin’s for Christmas and he made a Sweet Potato & Corn Chowder soup that was so good, I had to recreate the dish as soon as I got home. I asked him for a recipe and I could practically hear him shrug and scratch his head over 200 miles away. After rattling off some ingredients, he sent me this recipe that he used as his starting point. To no one’s surprise, he swapped out some ingredients and added his own twist, sending me sporadic additions to his rendition as he remembered them.

I tried out the recipe for myself following his recommendations and original link; The finished product was outstanding and exactly how his tasted. I had friends over at the time and they raved about the soup, asked for the recipe as well, so I am documenting it here for your viewing pleasure. I hope you enjoy it as much as I did!

| SWEET POTATO CORN CHOWDER SOUP |

Makes 4 to 6 servings

PREP TIME: 15 MINUTES

COOK TIME: 35 MINUTES

TOTAL TIME: 50 MINUTES

SUPPLIES & INGREDIENTS

  • 2 Tablespoons Olive Oil
  • 1 Medium White Onion, Chopped
  • 1 Green Pepper, Roasted, Then Chopped
  • 1 Red Pepper, Roasted, Then Chopped
  • 1 Jalapeno Pepper, Roasted, Then Chopped
  • 3 Large Cloves Garlic, Minced
  • 4 Cups Low-Sodium Vegetable Broth
  • 1 (13.5 Ounce) Can Full-Fat Coconut Milk
  • 2 Small Sweet Potatoes (About 1 Pound), Cut Into ½ Inch Chunks
  • 5 Medium Ears Corn, Kernels Removed (About 2 ¾ Cups) (I Used Cans)
  • 1 Teaspoon Fine Sea Salt
  • ¼ Teaspoon Pepper
  • 1 ½ Teaspoons Cumin
  • ⅛ Teaspoon Cinnamon
  • 1 ½ Teaspoons Worcestershire Sauce*
  • Chopped Fresh Basil, For Serving

INSTRUCTIONS

  1. Set a large stockpot or Dutch Oven over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 5 to 7 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant.
  2. Add in the broth, coconut milk, sweet potatoes, corn kernels, salt, pepper, cumin, cinnamon and Worcestershire.
  3. Increase the heat and bring to a boil. Turn down the heat and simmer for about 15 minutes, or until the potatoes are tender. Turn off the heat.
  4. Meanwhile, roast the peppers over the gas stove or grill until charred. Set them in a plastic baggie until they soften (for about 15 minutes) and then dice them, removing the seeds and adding the roasted contents to the soup.
  5. Very carefully, transfer about 3 cups of the soup to a blender and process until smooth. Return the pureed soup back to the pot and mix until combined.
    1. My cousin used an immersion blender for his soup and it was pureed perfectly so I purchased one for myself on Amazon. This ALLKEYS Immersion Hand Blender is incredible, has over 1,400 reviews and is rated 4.5/5 stars. It has attachments (including a milk frother!) is BPA free, and is so easy to clean. It’s very affordable and  can come with a protection plan, if preferred. I highly recommend this option instead!
  6. Taste the soup and season with additional salt and pepper if needed. Serve topped with plenty of fresh basil!

This soup, when blended well, is equal parts savory with traditional corn chowder creaminess and sweet with sweet potato chunks and pureed notes. The peppers add depth to the soup with smoky notes, touches of heat. It is the perfect cozy weekend meal and reheats well- I cooked this in my dutch oven and then canned it in mason jars upon cooling. It lasted me almost 4 days.

My favorite thing about this soup is that it’s good for you, using coconut milk instead of cream and loads of vegetables. I used it as both my main course and side dish throughout the week, feeling both satisfied and healthy.

Here is the original recipe for comparison and credit, where credit is due: Thank you “Cook Nourish Bliss” and my cousin Michael for this amazing take on corn chowder soup!

*Want to kick things up a notch? Try this soup in a bread bowl using my dutch oven bread recipe!

| This post contains affiliate links and I may earn a small commission when you click on the links at no additional cost to you. As an Amazon affiliate, I earn from any applicable qualifying purchases. |

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