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Sweet Potato Corn Chowder
Loaded with sweet corn and tender sweet potato chunks, this sweet potato corn chowder is a healthier version of the classic soup and the perfect use for extra sweet corn!
Servings 6 servings
- 6 ears sweet corn, husks and silk removed
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely chopped
- 3 medium cloves garlic, minced
- 6 cups chicken broth
- 1 medium sweet pepper, cored and cut into 1/4-in cubes
- 1-1/2 lbs sweet potatoes, peeled and cut into 1/4-in cubes
- 1 bay leaf
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup 2% or skim milk
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- 2 tablespoons minced fresh chives for topping
Bring a medium pot of water to boil over high heat. Add corn and boil 3-5 minutes until corn is a bright yellow.
Transfer corn to a cutting board and allow to cool slightly. Remove corn from cobs and reserve 3 of the cobs. Set aside.
Heat vegetable oil in a large dutch oven or pot over medium-high heat. Add onion and saute 3-4 minutes until translucent. Add garlic and saute 1 additional minute until fragrant.
Add chicken broth, corn kernels and 3 reserved corn cobs, sweet pepper, sweet potatoes, bay leaf, and cayenne to pot. Bring soup to a simmer over medium-high heat, then reduce heat to medium-low and allow to simmer 20-25 minutes until potatoes are tender. Remove pot from heat and discard corn cobs and bay leaf.
Add milk and cream to chowder and stir well until combined. Transfer 1-1/2 cups chowder to a blender or food processor and blend until smooth. Add back to pot of chowder and stir well until combined.
Season chowder with salt and pepper to taste. Ladle into bowls and top with fresh chives. Serve hot and enjoy!
Store soup in refrigerator up to 6 days. Soup may be frozen up to 2 months.
Serving: 12oz | Calories: 316kcal | Carbohydrates: 51.5g | Protein: 10.4g | Fat: 8.9g | Saturated Fat: 3.6g | Cholesterol: 15mg | Sodium: 799mg | Potassium: 1423mg | Fiber: 7.4g | Sugar: 6.4g | Calcium: 71mg | Iron: 2mg