Roasted Sweet Potato Corn Chowder: A Cozy and Flavorful Autumn Soup

As the leaves begin to turn and the air grows crisp, there’s nothing quite like a warm, comforting bowl of soup. This Roasted Sweet Potato Corn Chowder is the perfect way to welcome the autumn season. It’s creamy, flavorful, and packed with healthy ingredients, making it a delicious and nutritious meal. The roasting process brings out the natural sweetness of the sweet potatoes and corn, creating a depth of flavor that you won’t find in other chowder recipes. This recipe is also easily adaptable to your preferences, so feel free to add your favorite vegetables or spices.

## Why You’ll Love This Recipe

* **Flavorful:** Roasting the sweet potatoes and corn intensifies their natural sweetness and adds a smoky depth to the chowder.
* **Creamy Texture:** The blend of roasted vegetables and broth creates a naturally creamy texture without the need for heavy cream.
* **Healthy and Nutritious:** Sweet potatoes are packed with vitamins and antioxidants, while corn provides fiber and other essential nutrients.
* **Easy to Make:** This recipe is surprisingly simple to make, with just a few basic steps.
* **Versatile:** You can easily customize this chowder to your liking by adding different vegetables, spices, or toppings.
* **Perfect for Fall:** The warm, comforting flavors of this chowder make it the ideal dish for cool autumn evenings.

## Ingredients You’ll Need

* **Sweet Potatoes:** Choose medium-sized sweet potatoes that are firm and free of blemishes. Garnet or jewel sweet potatoes will provide a vibrant orange color and sweeter flavor.
* **Corn:** Fresh corn on the cob is ideal for this recipe, but frozen corn kernels can be used as a substitute. If using frozen corn, make sure to thaw it before roasting.
* **Onion:** Yellow or white onion will work well in this recipe. Dice it finely so that it cooks evenly.
* **Garlic:** Fresh garlic cloves are essential for adding a pungent and aromatic flavor to the chowder. Mince the garlic finely.
* **Vegetable Broth:** Use a high-quality vegetable broth as the base of the chowder. You can also use chicken broth if you prefer.
* **Olive Oil:** Olive oil is used to roast the vegetables and sauté the onion and garlic.
* **Spices:** Smoked paprika, cumin, salt, and pepper are used to season the chowder. Feel free to experiment with other spices, such as chili powder or cayenne pepper.
* **Optional Toppings:** Fresh cilantro, chopped green onions, sour cream, or a swirl of coconut milk can be used as toppings.

## Equipment You’ll Need

* **Baking Sheet:** A large baking sheet is needed to roast the sweet potatoes and corn.
* **Large Pot or Dutch Oven:** A large pot or Dutch oven is needed to cook the chowder.
* **Blender or Immersion Blender:** A blender or immersion blender is needed to puree a portion of the chowder, creating a creamy texture.
* **Cutting Board and Knife:** A cutting board and knife are needed to chop the vegetables.
* **Measuring Cups and Spoons:** Measuring cups and spoons are needed to measure the ingredients accurately.

## Step-by-Step Instructions

**Step 1: Prepare the Vegetables**

* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
* Wash and dry the sweet potatoes. Peel them and cut them into 1-inch cubes.
* If using fresh corn on the cob, shuck the corn and cut the kernels off the cob. If using frozen corn, thaw it.
* Dice the onion and mince the garlic.

**Step 2: Roast the Sweet Potatoes and Corn**

* In a large bowl, toss the sweet potatoes and corn with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
* Spread the sweet potatoes and corn in a single layer on the prepared baking sheet.
* Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the corn is lightly golden. Stir halfway through to ensure even cooking.

**Step 3: Sauté the Onion and Garlic**

* While the sweet potatoes and corn are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
* Add the diced onion and cook for 5-7 minutes, or until softened and translucent.
* Add the minced garlic and cook for 1 minute more, or until fragrant.

**Step 4: Combine and Simmer**

* Add the roasted sweet potatoes and corn to the pot with the onion and garlic.
* Pour in the vegetable broth. Bring to a simmer over medium heat.
* Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are very tender.

**Step 5: Blend for Creaminess**

* Remove the pot from the heat. Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, you can carefully transfer about 2 cups of the chowder to a regular blender and blend until smooth. Return the blended chowder to the pot.
* **Caution:** When blending hot liquids, be sure to vent the blender lid to prevent pressure from building up.

**Step 6: Season and Serve**

* Season the chowder with salt and pepper to taste. Add more smoked paprika or cumin if desired.
* Serve hot, garnished with fresh cilantro, chopped green onions, sour cream, or a swirl of coconut milk (optional).

## Tips and Variations

* **Add Protein:** Add cooked chicken, sausage, or bacon to the chowder for a heartier meal.
* **Spice it Up:** Add a pinch of chili powder or cayenne pepper for a spicy kick.
* **Use Different Vegetables:** Add diced carrots, celery, or bell peppers to the chowder.
* **Make it Vegan:** Use coconut milk or cashew cream instead of sour cream for a vegan option.
* **Thicken the Chowder:** If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot during the last few minutes of cooking.
* **Adjust Sweetness:** If you find the chowder too sweet, add a squeeze of lemon or lime juice to balance the flavors.
* **Roasting Alternatives:** If you don’t have an oven, you can grill the corn on the cob and pan-fry the sweet potatoes. You could also use an air fryer for a faster approach to roasting the sweet potatoes and corn.

## Serving Suggestions

* Serve this chowder as a starter or a main course.
* Pair it with a crusty bread or grilled cheese sandwich.
* Top it with your favorite toppings, such as fresh herbs, sour cream, or bacon bits.
* Serve it with a side salad for a complete meal.

## Make-Ahead Instructions

This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. The flavors will actually meld together and deepen over time, making it even more delicious the next day!

## Storage Instructions

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To freeze, let the chowder cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate, per serving)

* Calories: 250-350
* Protein: 5-10g
* Fat: 10-15g
* Carbohydrates: 40-50g
* Fiber: 5-8g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen sweet potatoes?**
A: While fresh sweet potatoes are preferred for the best flavor and texture, you can use frozen sweet potatoes in a pinch. Thaw them completely before roasting and be aware that they might release more moisture during cooking.

**Q: Can I make this chowder without a blender?**
A: Yes! If you don’t have a blender, you can still enjoy this chowder. Simply mash some of the sweet potatoes with a fork to create a slightly creamier texture. It won’t be as smooth as when blended, but it will still be delicious.

**Q: Can I add other vegetables to this chowder?**
A: Absolutely! Feel free to add other vegetables such as carrots, celery, bell peppers, or zucchini to the chowder. Just be sure to adjust the cooking time accordingly.

**Q: How do I prevent the chowder from sticking to the bottom of the pot?**
A: To prevent sticking, stir the chowder frequently, especially during the simmering stage. Using a heavy-bottomed pot or Dutch oven can also help.

**Q: Can I use different types of broth?**
A: Yes, you can use chicken broth or vegetable broth depending on your preference. Chicken broth will add a richer flavor, while vegetable broth will keep the chowder vegetarian/vegan.

**Q: What are good toppings for this chowder?**
A: The possibilities are endless! Some popular toppings include fresh cilantro, chopped green onions, sour cream, a swirl of coconut milk, crispy bacon bits, toasted pumpkin seeds, or a drizzle of olive oil.

**Q: Is this recipe gluten-free?**
A: Yes, this recipe is naturally gluten-free as long as you use gluten-free broth. Always check the labels of your ingredients to ensure they are gluten-free if you have a gluten sensitivity or allergy.

**Q: Can I double or triple this recipe?**
A: Yes, you can easily double or triple this recipe to feed a larger crowd. Just be sure to use a pot that is large enough to accommodate the increased volume of ingredients.

**Q: How do I store leftover chowder?**
A: Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

**Q: Can I freeze leftover chowder?**
A: Yes, you can freeze leftover chowder for up to 2 months. Let the chowder cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

## Roasted Sweet Potato Corn Chowder Recipe Card

**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes

**Ingredients:**

* 2 medium sweet potatoes, peeled and cubed
* 2 ears of corn, kernels removed (or 2 cups frozen corn, thawed)
* 1 tablespoon olive oil, plus 3 tablespoons, divided
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 6 cups vegetable broth
* 1 teaspoon smoked paprika
* ½ teaspoon ground cumin
* Salt and pepper to taste
* Optional toppings: fresh cilantro, chopped green onions, sour cream, coconut milk

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes and corn with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Spread on the baking sheet in a single layer.
3. Roast for 25-30 minutes, or until sweet potatoes are tender and slightly caramelized, stirring halfway through.
4. While vegetables roast, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
5. Add roasted sweet potatoes and corn to the pot with the onion and garlic. Pour in vegetable broth. Bring to a simmer.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until sweet potatoes are very tender.
7. Remove from heat. Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups of chowder to a regular blender and blend until smooth. Return the blended chowder to the pot. (Caution: When blending hot liquids, be sure to vent the blender lid.)
8. Season with salt and pepper to taste. Add more smoked paprika or cumin if desired.
9. Serve hot, garnished with fresh cilantro, chopped green onions, sour cream, or a swirl of coconut milk, if desired.

Enjoy this comforting and flavorful Roasted Sweet Potato Corn Chowder! It’s a perfect way to embrace the flavors of fall.

This recipe is a delightful journey for your taste buds, combining the sweetness of roasted vegetables with the comforting warmth of a creamy chowder. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and adaptable to your preferences. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will impress your family and friends. The aroma alone will fill your kitchen with the essence of autumn, making this a truly memorable cooking experience. Don’t hesitate to experiment with different toppings and spices to personalize the recipe to your liking. Happy cooking!

The beauty of this Roasted Sweet Potato Corn Chowder lies in its simplicity and the depth of flavor achieved through the roasting process. The caramelized sweetness of the vegetables pairs perfectly with the savory broth and aromatic spices, creating a harmonious blend of tastes and textures. It’s a dish that’s both satisfying and nourishing, providing a comforting warmth on chilly days and a boost of essential vitamins and nutrients. The versatility of the recipe allows you to adapt it to your dietary needs and preferences, making it a perfect option for vegetarians, vegans, and meat-eaters alike. So go ahead, give this recipe a try and discover the magic of roasted sweet potato corn chowder!

The vibrant colors of the sweet potatoes and corn add a visual appeal to this chowder, making it a feast for the eyes as well as the palate. The creamy texture is achieved through a partial blending process, which leaves some chunks of vegetables for added interest and a rustic feel. The combination of sweet and savory flavors is perfectly balanced, creating a harmonious and satisfying culinary experience. This Roasted Sweet Potato Corn Chowder is more than just a soup; it’s a celebration of autumn flavors and a testament to the power of simple ingredients transformed into something truly special. Share this recipe with your loved ones and spread the joy of good food and good company.

This chowder is not only delicious but also a great way to incorporate more vegetables into your diet. Sweet potatoes are packed with Vitamin A and antioxidants, while corn provides fiber and other essential nutrients. By roasting the vegetables, you enhance their natural sweetness and create a more flavorful and nutritious dish. This recipe is a winner for both taste and health, making it a guilt-free indulgence that you can enjoy any time of year. So embrace the goodness of roasted sweet potato corn chowder and nourish your body and soul with this wholesome and comforting meal.

Finally, the joy of cooking this Roasted Sweet Potato Corn Chowder is as rewarding as the taste itself. From the vibrant colors of the ingredients to the comforting aroma that fills your kitchen, every step of the process is a sensory delight. Sharing this dish with friends and family is a way to connect and create lasting memories. So gather around the table, savor each spoonful, and celebrate the simple pleasures of life with this heartwarming and delicious Roasted Sweet Potato Corn Chowder.