Sweet Potato and Corn Chowder Recipe: Creamy Autumn Soup

This Sweet Potato Corn Chowder is hearty enough to be served as the main dish but also pairs well with lighter sides. It stores well in the refrigerator for several days and freezes nicely for longer-term storage, making it a great option for meal prep.

Ingredient notes and substitutions

Sweet potatoes — Peel and dice into small, bite-sized pieces so they cook quickly and evenly. You can swap in butternut squash for a similar texture and sweetness. Red or gold potatoes will work too but change the flavor profile slightly.

Corn — Fresh sweet corn is ideal when in season. Frozen corn is a convenient, high-quality alternative year-round.

Other vegetables — Onion, celery, and red bell pepper add depth, color, and nutrients. Finely dice them. If you prefer heat, add a poblano, jalapeño, or serrano. Small cauliflower florets also make a nice addition.

Broth — Low-sodium vegetable broth lets you control salt levels. If using regular broth, taste before adding more salt.

Milk — Full-fat coconut milk creates a rich, creamy chowder, but any unsweetened non-dairy milk will work.

Flour — A couple of tablespoons of all-purpose or gluten-free flour (or cornstarch) helps thicken the soup. For a lighter approach, purée half the soup to thicken naturally.

Spices and herbs — Thyme, smoked paprika, and turmeric complement the sweet potatoes and corn. Salt, black pepper, and an optional pinch of cayenne balance the sweetness. Rosemary or oregano can substitute for thyme; chili powder and cumin can replace smoked paprika and turmeric.

Nutritional yeast — Adds a savory, cheesy note that enhances the chowder. It’s optional but recommended for depth of flavor.

Sauté onions, celery, and red pepper in oil until softened.

Add thyme, smoked paprika, turmeric, salt, pepper, cayenne (optional), and flour; cook briefly until fragrant to remove the raw flour taste.

Stir in sweet potatoes and broth, bring to a boil, then reduce heat and simmer until the potatoes are fork-tender.

Finish by adding corn, non-dairy milk, and nutritional yeast, and heat through. Adjust seasoning to taste.

Serve hot, garnished with sliced green onions and chopped fresh thyme if desired. A slice of garlic or crusty bread makes a great accompaniment.

~ Dice sweet potatoes small for quicker cooking.

~ Stir the flour into the sautéed vegetables until smooth before adding broth to avoid lumps.

~ Bring the soup to a boil briefly to activate the thickening power of the flour, then simmer until tender.

~ For a thicker texture, purée half the soup with an immersion blender or in a countertop blender, then return it to the pot.

~ If the soup is too thick, add additional broth or non-dairy milk and stir to reach your desired consistency.

~ Always taste and adjust seasoning before serving.

FAQs

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