Sweet Potato and Corn Chowder

Ingredients

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium sweet potatoes, peeled and diced

• 2 cups corn kernels (fresh, frozen, or canned)

• 4 cups vegetable or chicken broth

• 1 tsp smoked paprika

• ½ tsp cumin (optional)

• Salt and pepper, to taste

• 1 cup cream or coconut milk

• Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Sauté aromatics:
   Heat olive oil or butter in a large pot over medium heat. Add onions and cook 4–5 minutes until soft. Add garlic and cook 1 minute more.

2. Add sweet potatoes and spices:
   Stir in sweet potatoes, smoked paprika, cumin, salt, and pepper. Cook 2–3 minutes.

3. Simmer:
   Add corn and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until sweet potatoes are tender.

4. Blend (optional):
   For a creamy chowder, use an immersion blender to partially blend the soup, leaving some chunks for texture.

5. Add cream:
   Stir in cream or coconut milk and heat through. Adjust seasoning as needed.

6. Serve:
   Ladle into bowls and garnish with fresh parsley or cilantro.