I love this soup. It’s is hearty and flavorful. The changeroo from my other curried soups are these sweet potatoes. They add a subtle flavor and I love the texture. Not a curry fan? I promise you will be after trying this bowl of goodness.
Honestly, this is so easy to make. Chop, drop, and cook.
Curried Sweet Potato Corn Chowder
Sweet, curried, and delicious.
- 2 tablespoons olive oil
- 2 big or 4 small shallots, thinly sliced
- 2 cloves garlic, pressed
- 1 small red bell pepper, diced
- 2 sweet potatoes, peeled and cubed
- 1/4 teaspoon dried thyme
- 2 teaspoons yellow curry powder
- 1 can corn, drained
- 1 can coconut milk
- 2 cups filtered water
- 1 tablespoon sherry vinegar
- Chives, for garnish
In a soup pot, heat the olive oil over medium heat.
Sauté the shallots and garlic, stirring frequently, until the shallots are tender and translucent, about 3 minutes.
Add the pepper, sweet potatoes. thyme, curry powder, salt and pepper, and stir until the spices cover the vegetables.
Add the corn, coconut milk, water, and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, about 20 minutes.
Serve garnished with chives. Enjoy!