Get ready to transform your kitchen into a flavor paradise with this mind-blowing Curried Sweet Potato Chowder that's about to become your new obsession! Imagine a creamy, aromatic soup that combines the rich sweetness of tender sweet potatoes with the warm, exotic notes of curry – it's like a culinary hug that will transport your taste buds to a world of incredible comfort and excitement. Whether you're looking for a quick weeknight meal or an impressive dish to wow your dinner guests, this Indian-inspired chowder is your ultimate solution!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 cup corn, frozen or fresh
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Peel and dice the sweet potatoes into roughly 1/2-inch cubes, ensuring uniform size for even cooking.
- Finely chop the onion and mince the garlic cloves, preparing them for sautéing.
- Heat a large pot over medium heat and add a small amount of oil or butter to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and curry powder, stirring continuously to prevent burning and to release the aromatic spices.
- Pour in the vegetable broth and add the diced sweet potatoes, bringing the mixture to a gentle boil.
- Reduce heat to low-medium, cover the pot, and simmer for about 15 minutes or until sweet potatoes are tender when pierced with a fork.
- Stir in the coconut milk and corn, allowing the chowder to simmer for an additional 5-7 minutes.
- Season with salt and pepper to taste, adjusting the spices as needed.
- Use an immersion blender to partially blend the chowder, leaving some chunks for texture, or mash some potatoes with a potato masher.
- Ladle the chowder into serving bowls and garnish with fresh chopped cilantro.
- Serve hot and enjoy the creamy, spiced sweet potato chowder.
Tips
- Dice sweet potatoes uniformly to ensure even cooking and consistent texture throughout the chowder.
- Toast the curry powder briefly in the pot before adding liquid to enhance its depth of flavor and release its aromatic oils.
- For extra creaminess, use full-fat coconut milk and don't rush the simmering process.
- If you prefer a completely smooth chowder, you can fully blend it. For a chunky texture, use an immersion blender sparingly.
- Fresh cilantro is key for garnish – it adds a bright, fresh contrast to the rich, creamy soup.
- Make this chowder ahead of time, as the flavors will develop and improve after sitting for a few hours.
- For added protein, consider stirring in some cooked chickpeas or diced tofu just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
