Sweet Potato Corn Chowder

Name: Sweet Potato Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 white onion, diced (3 cups, 350 g); 4 cloves garlic, minced; 4 ribs celery, chopped (2 cups, 200 g); 1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g); 1 red pepper, diced; 4 cups frozen corn (680 g); 4 cups vegetable broth; 2 tsp chili powder; 1 tsp paprika; to taste: sea salt and; fresh-cracked black pepper

1 step

Prep:10minCook:25min

by Deryn Macey

Updated at: Tue, 15 Aug 2023 21:06:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories173.1 kcal (9%)

Total Fat1.4 g (2%)

Carbs39.9 g (15%)

Sugars8.6 g (10%)

Protein5.6 g (11%)

Sodium659.5 mg (33%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

350gwhite onion

200grib celery

medium, peeled and cubed, 2

1red pepper

diced

680gfrozen corn

4 cupsvegetable broth

2 tspchili powder

1 tsppaprika

Instructions

Step 1

Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften. Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot. Season with salt and pepper and serve right away. Store in the fridge for up to 5 days.