This warm chowder will make you feel sweet and full at the same time. The ginger may feel spicy at first, but it wears off quick while you still get the antioxidants. If more liquid is needed, add vegetable broth, water, or beer.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.

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  • Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.

  • Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.

  • Whisk flour into soup, stir until thickened, and remove soup from heat.

Nutrition Facts

177 calories; protein 5.2g; carbohydrates 29.3g; fat 5.1g; sodium 355.2mg. Full Nutrition
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Reviews (13)

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Most helpful positive review

Rating: 4 stars
02/14/2013
A good basic idea but too many pots and too much fuss. There is no need to boil the potatoes first. Just use the second step... saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and blend then put back in. No flour needed. Besides the flour isn't used correctly in the first place... should be added to the fat. This application is correct for corn starch. It shouldn't take 30 minutes start to finish. I replaced the Yukon potato with finely diced carrot and the soy milk with coconut milk (added at the end,) but that's just personal dietary preference. Made a very nice lunch! Read More
(16)
19 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/14/2013
A good basic idea but too many pots and too much fuss. There is no need to boil the potatoes first. Just use the second step... saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and blend then put back in. No flour needed. Besides the flour isn't used correctly in the first place... should be added to the fat. This application is correct for corn starch. It shouldn't take 30 minutes start to finish. I replaced the Yukon potato with finely diced carrot and the soy milk with coconut milk (added at the end,) but that's just personal dietary preference. Made a very nice lunch! Read More
(16)
Rating: 5 stars
04/19/2014
I was looking for a cold rainy spring day stew and came across this recipe and was intrigued. Usually my first try I follow a recipe according to the exact measures and prep however after reading the other comments I made the following modifications - pre-cut sweet potato boiled along with a russet I forgot to reserve any of the water so I used 3 cups of veg broth and 2 cups of coconut milk (so delicious unsweetened) I also added more than a pinch of cayenne and about a 1/2-1 teaspoon of smoked paprika. Oh and 1 cup of sweet baby peas added with the corn. I used gluten-free all purpose flour that I added to the onion celery garlic sautéed at the beginning to make a "roux" and begin the thickening early. It was so comforting and yummy... I served with baked tofu crusted with old bay seasoned potato chips. Perfect for the day! Read More
(1)
Rating: 4 stars
02/24/2016
I did not follow either.....I just cooked all in one pot. Then took half and blended it and added back in. I also do cornstarch slurry to thicken at end. Read More
(1)
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Rating: 4 stars
02/07/2015
Turned out well! My blender was not working to blend the sweet potatoes so I used my immersion blender wand. I also added more than the suggested cayenne pepper to give it more kick. I also ended up using regular cow milk instead of soy milk and adding a tablespoon of butter based on household preferences. I tried it before I added the milk and butter and it tasted good though! Read More
(1)
Rating: 5 stars
10/28/2019
Deeeeeeelicious! The only change I made was to add a splash of nutmeg and a smaller dash of cinnamon. Enjoying this soup was the soup form of a warm hug. We had a crusty French bread to dip into soup and man on man... fantastic! Thank you so much for the recipe! It s a definite keeper. Read More
Rating: 5 stars
12/15/2014
Delicious. Read More
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Rating: 5 stars
11/28/2018
Loved this as a base recipe! I was looking for a sweet potato soup to help me get rid of some Thanksgiving leftovers and this was perfect. I ended up sticking to the recipe and cooking the sweet potatoes first which I then blended with about 1 1/2 cups of the potato water plus some peas and spices. I subbed sweet peas for corn unsweetened coconut milk for almond skipped ginger/celery added a tomato and a TON of wilting parsley. Mixed the flour in a small bowl with a scoop or two of the broth before mixing into the full soup to avoid clumps. Delicious! Read More
Rating: 4 stars
10/15/2017
Made pretty much as written except I didn't use flour and I added some Kuwaiti spice mix. Warm hearty and spicy. So good for these cool fall days. Read More
Rating: 5 stars
10/19/2013
I have just tried this recipe and I love love love it! Taking some to work to share:) Read More
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