Sweet Potato Corn Chowder

Serving 6 people

50 min


  • carrots 2 medium carrots, peeled and chopped
  • cinnamon ⅛ teaspoon cinnamon
  • cumin 1 ½ teaspoons cumin
  • ears corn 5 medium ears corn, kernels removed (about 2 ¾ cups)
  • fresh basil chopped fresh basil, for serving
  • full-fat coconut milk 1 (13.5 ounce) can full-fat coconut milk
  • garlic 3 large cloves garlic, minced
  • olive oil 2 tablespoons olive oil
  • pepper ¼ teaspoon pepper
  • red onion 1 medium red onion, chopped
  • sea salt 1 teaspoon fine sea salt
  • sweet potatoes 2 small sweet potatoes (about 1 pound), cut into ½ inch chunks
  • vegetable broth 4 cups low-sodium vegetable broth
  • worcestershire sauce 1 ½ teaspoons worcestershire sauce*
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How to make it

  1. Set a large stockpot or dutch oven over medium heat.
  2. Add in the olive oil. When hot, add in the onion and carrots and cook for about 5 to 7 minutes, until tender.
  3. Add in the garlic and cook for 30 seconds, until fragrant.
  4. Add in the broth, coconut milk, sweet potatoes, corn kernels, salt, pepper, cumin, cinnamon and worcestershire. Increase the heat and bring to a boil. Turn down the heat and simmer for about 15 minutes, or until the potatoes are tender. Turn off the heat.Very carefully, transfer about 3 cups of the soup to a blender and process until smooth. Return the pureed soup back to the pot and mix until combined. Taste and season with additional salt and pepper if needed.
  5. Serve topped with plenty of fresh basil!