Corn & Sweet Potato Chowder with Warm Fall Spices

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PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
35 min
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YIELD
5 servings

What You Need

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 stalks  Dandy® celery, chopped
  • 1 red bell pepper, chopped
  • 2 sweet potatoes, peeled and cubed
  • 4 ears fresh corn, cut off the cob
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • ½ teaspoon sea salt
  • Garnish: cilantro, charred corn, red pepper flakes

Make It

  1. Add the olive oil to a dutch oven over medium-high heat. Add the onion, celery, red pepper, and sweet potato. Saute for 5 minutes or until the onion is translucent and softened. 
  2. Stir in the corn, cumin, smoked paprika, cinnamon, and ground cloves. Saute for another 2-3 minutes. 
  3. Pour in the vegetable broth and bring to a simmer. Simmer until the sweet potatoes are softened, about 15 minutes. 

 

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