This hearty and creamy roasted sweet potato corn chowder is the perfect comfort food for a cold evening. Packed with flavors of roasted sweet potatoes, corn, and savory spices, this soup is sure to warm your soul.
Ingredients
- 2 medium sweet potatoes, diced
- 2 cups corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Preheat the oven to 400°F. Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Roast in the oven for 20-25 minutes until tender.
- In a large pot, sauté the diced onion and garlic in olive oil until translucent. Add the roasted sweet potatoes and corn kernels.
- Pour in the vegetable broth and bring to a simmer. Let it cook for 15-20 minutes until all the ingredients are tender.
- Use an immersion blender to blend the soup until smooth. Stir in the heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes to let the flavors meld together. Serve hot garnished with fresh parsley.
- Enjoy your creamy and delicious roasted sweet potato corn chowder!