Curried Sweet Potato Corn Chowder

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.

Course Soup
Servings 4 bowls

Ingredients

  • 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

Instructions

  1. In a soup pot, heat the olive oil over medium heat.

  2. Sauté the shallots and garlic, stirring frequently, until the shallots are tender and translucent, about 3 minutes.

  3. Add the pepper, sweet potatoes. thyme, curry powder, salt and pepper, and stir until the spices cover the vegetables.

  4. 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.

  5. Serve garnished with chives. Enjoy!

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