Can I freeze sweet potato and corn chowder?

Yes, you can freeze this chowder. However, if you use heavy cream, it may separate slightly upon thawing. Using coconut milk often yields better freezing results. Store in airtight containers for up to 3 months.

Is sweet potato and corn chowder healthy?

Absolutely! This chowder is rich in Vitamin A from the sweet potatoes, fiber from the corn, and healthy fats if using coconut milk. It is a nutrient-dense meal that provides long-lasting energy.

How can I make my sweet potato and corn chowder thicker?

The best way to thicken this chowder is to partially blend it with an immersion blender. The starches from the sweet potatoes will naturally thicken the base without the need for flour.

Sweet Potato and Corn Chowder: 7 Reasons You Need This Soup

Name: Hearty Sweet Potato and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes; 2 cups sweet corn (fresh or frozen); 1 large yellow onion, finely chopped; 1 red bell pepper, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk (or heavy cream); 1 tsp smoked paprika; 1/2 tsp dried thyme; 2 tbsp olive oil; Salt and black pepper to taste; Fresh chives for garnish

Ingredients

Scale

2 lbs sweet potatoes, peeled and diced into 1/2-inch cubes
2 cups sweet corn (fresh or frozen)
1 large yellow onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
1 tsp smoked paprika
1/2 tsp dried thyme
2 tbsp olive oil
Salt and black pepper to taste
Fresh chives for garnish

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Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, sautéing for 5-7 minutes until softened.
Step 2: Stir in the garlic, smoked paprika, and thyme. Cook for 1 minute until fragrant.
Step 3: Add the diced sweet potatoes and vegetable broth. Increase heat to bring to a boil, then reduce to a simmer.
Step 4: Simmer uncovered for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Step 5: Stir in the corn and coconut milk (or cream). Let it simmer for another 5 minutes to heat through.
Step 6: Use an immersion blender or potato masher to partially blend the soup (about 3-4 pulses) to thicken the texture while keeping it chunky.
Step 7: Season with salt and pepper. Garnish with fresh chives before serving hot.

Notes

For a vegan version, ensure you use coconut milk and vegetable broth. For extra smokiness, add a pinch of chipotle powder.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 11g
Sodium: 650mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 7g
Protein: 6g
Cholesterol: 15mg