This sweet potato corn chowder is a nourishing, comforting meal that’s both satisfying and delicious. Sweet potatoes, green chiles, corn, peppers and fresh herbs combine for a bright, cozy bowl.
We’ve been making a soup nearly every week lately, and this chowder has quickly become a favorite.
This chowder is packed with sweet potatoes, sweet peppers, canned green chiles, corn and lots of fresh herbs. It’s comforting, easy to prepare and pleasantly light.
I love sharing new soup recipes during cooler months — this one will be at the top of the list. It feels genuinely nourishing without being heavy.
The first word that comes to mind with this meal is NOURISHING. It’s a wholesome take on corn chowder that relies on vegetables and simple pantry ingredients rather than rich add-ins.
Unlike some versions that include bacon, chicken or fried cheese, this recipe keeps things straightforward and vegetable-forward. I use a half-and-half slurry with flour to gently thicken the soup instead of heavy cream, which keeps the texture creamy but not overly rich.
It’s perfect for lunch—satisfying and comforting without weighing you down.
Ingredients that make this chowder shine
Onions, garlic and sweet peppers: start with a flavorful base. I slice the sweet peppers into rings but you can dice them if you prefer.
Green chiles. A couple of cans of diced green chiles add a bright, slightly smoky pop of flavor that elevates the chowder.
Sweet potatoes. They add body and natural sweetness.
Corn. Fresh corn cut from the cob is ideal, but frozen kernels work well when fresh corn is out of season.
Chicken or vegetable stock forms the soup base — use whichever you have. Simmer until the sweet potatoes are tender, then add a half-and-half and flour slurry to thicken the chowder slightly.
Finish with fresh herbs such as chopped chives and cilantro for brightness, plus cotija or another crumbly cheese for topping if you like.
The texture and balance of flavors are right where they should be — creamy, slightly sweet, gently spiced and herb-bright.
Sweet Potato Corn Chowder
Sweet Potato Corn Chowder
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Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 1 cup sliced sweet peppers
- 2 garlic cloves minced
- kosher salt and pepper
- 2 4 ounce cans diced green chiles
- 2 cups sweet potatoes, chopped
- ½ teaspoon smoked paprika
- 2 cups corn kernels, cut from the cob or frozen
- 4 cups chicken or vegetable stock
- 1 ½ cups half and half
- 1 ½ tablespoons all-purpose flour
- ¼ cup fresh chopped chives
- cotija cheese, for topping
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced sweet peppers, minced garlic and a generous pinch of salt and pepper. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
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Stir in the diced green chiles, chopped sweet potatoes and smoked paprika with another pinch of salt. Add the corn kernels and the stock, then bring to a boil.
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Reduce the heat to a simmer, cover, and cook until the sweet potatoes are fork-tender, about 15 to 20 minutes.
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In a shaker or small jar, combine the half and half and flour and shake or whisk until smooth. Slowly stream the mixture into the soup while stirring. Bring the chowder back to a gentle boil for a few minutes to thicken. Taste and adjust seasoning if needed. Stir in most of the chives, reserving some for garnish.
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Ladle into bowls and top with sour cream if desired, fresh cilantro, crumbled cotija and the remaining chives. Serve warm and enjoy.
Did you make this recipe?
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The crunchiest chunks!