Favorite Sweet Potato and Corn Chowder

“I started making this after my husband fell in love with a sweet potato corn hash at one of our favorite restaurants. One cold rainy evening he asked for a pot of soup for dinner. I wanted something different so I made this soup and now he asks for it quite often. May subsitute Chicken broth for the vegtable broth.”

Ingredients Nutrition


  1. Directions.
  2. Poke holes in sweet potatoes with a fork Microwave sweet potatoes until soft, about 5 minutes. Peel, chop, and set aside.
  3. Meanwhile, chop onion, green pepper, cilantro, and cayenne pepper.
  4. Heat the olive oil in large pan over medium heat. Sauté the onion until transparent, about 5 minutes. Add corn reserveing one cup and lightly brown. Add the garlic, lightly sauté, about a minute. Add the vegetable broth, cayenne pepper cilantro, cumin, , beans and green pepper.
  5. Bring to a boil and simmer for 5 minutes.
  6. Peel and chop the sweet potato and add to the soup.
  7. While the soup is simmering Put the reserved cup of corn and the milk in to a food processor and blend until smooth. Add to the rest of the soup.
  8. Simmer another 5 minutes.

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