Description
When the weather cools down or you crave a bowl of comforting goodness, this Sweet Potato Chowder recipe is exactly what you need.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup coconut milk (optional for creaminess)
- 1 teaspoon fresh ginger, grated (optional)
- 1 teaspoon smoked paprika or mild chili powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or butter
- Fresh herbs like cilantro or parsley for garnish
Instructions
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
While the potatoes roast, heat butter or olive oil in a large pot over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and ginger (if using), cooking for another minute until fragrant.
Add the roasted sweet potatoes to the pot along with broth and smoked paprika. Bring to a simmer and cook for 10 minutes to let flavors meld.
Using an immersion blender, partially puree the soup until creamy but still chunky, or transfer half to a blender and puree before returning to the pot. Stir in coconut milk if using.
Taste and season with salt, pepper, and additional spices as desired. Simmer for another 5 minutes.
Ladle the chowder into bowls and garnish with fresh herbs. Serve warm with crusty bread or a simple salad.
Notes
- Roast the sweet potatoes instead of boiling for deeper flavor.
- Use an immersion blender for a quick, easy puree.
- Add coconut milk gradually to adjust creaminess.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 230
- Sugar: 7g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
Keywords: Sweet Potato Chowder.