2 medium sweet potatoes, peeled and diced
1 medium onion, diced
2 garlic cloves, minced
2 cups vegetable broth
1 cup corn (frozen or fresh)
1 cup coconut milk
1 tsp smoked paprika
Salt and pepper to taste
Sauté the Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
Add the Sweet Potatoes: Incorporate the diced sweet potatoes into the pot. Stir everything together, allowing the sweet potatoes to absorb the flavors for about 2-3 minutes.
Pour in the Broth: Add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the sweet potatoes are tender.
Add the Corn and Coconut Milk: Once the sweet potatoes are cooked, stir in the corn and slowly pour in the coconut milk. Allow the chowder to simmer for another 5 minutes.
Season and Blend: Add the smoked paprika, salt, and pepper to taste. For a creamier chowder, use an immersion blender to blend part of the chowder, leaving some chunks for texture.
Serve and Enjoy: Ladle the chowder into bowls, and if desired, garnish with fresh herbs or croutons. Serve hot and enjoy with your favorite bread!
