Creamy Sweet Potato + Corn Chowder
This hearty chowder perfectly combines the richness of the sweet potatoes, the sweetness of the roasted corn, and the subtle kick of green chilis. Whether you are just starting out in the kitchen or a seasoned cook, this recipe is sure to impress.
Servings: 6
Ingredients
- 1 Tbsp avocado oil
- 1 sweet onion, diced
- 1 cup sweet peppers, sliced
- 2 garlic cloves, minced
- salt + pepper, to taste
- ~2 cups sweet potatoes, cubed
- 8 oz canned diced green chilis
- 1 Tbsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 2 cups charred corn, plus extra for topping
- 6 cups chicken broth
- 2 cups coconut milk
- 2 Tbsp arrowroot flour
- 1/4 cup green onions, sliced; plus extra for topping
- cilantro, for garnish
- sour cream, for serving
Instructions
- Heat the avocado oil in a large pot or dutch oven over medium-high heat.
- Add the onions and peppers, season with a generous pinch of salt and pepper, stir to combine and cook until the onions are tender, ~4 minutes. Add in the minced garlic and cook for 1 additional minute, until fragrant.
- Stir in the sweet potatoes, corn, diced green chilis, smoked paprika, and chicken broth. Season with a pinch of salt and stir to combine.
- Bring to a boil, then reduce heat, cover, and let simmer until the sweet potatoes are cooked through and fork-tender, ~15-20 minutes.
- In a small bowl, combine the coconut milk and arrowroot powder and whisk until well combined in a slurry.
- Slowly pour the slurry into the soup while stirring continuously. Raise heat to high and bring soup back to a boil to thicken for ~3-5 minutes.
- Stir in the ΒΌ cup of green onions and season with salt + pepper to taste.
- Serve with sour cream, fresh cilantro, green onions and ENJOY!