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Spicy Corn and Sweet Potato Chowder

A rich and creamy corn and sweet potato soup with a good amount of cayenne for some heat to go with the sweet.
Spicy Corn and Sweet Potato Chowder

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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


1 TBSP unsalted butter
2 cups frozen corn
1 medium carrot, peeled and diced
1 rib of celery, diced
1 medium yellow onion, diced
2 large (about 1 1/2 pounds) sweet potatoes, peeled and cut in 1/2-inch pieces
1/2 tsp cayenne pepper
salt & pepper
4 cups vegetable broth
1/2 cup heavy cream
2 green onions, thinly sliced


1. Melt the butter in a dutch oven over medium-high heat. Add the carrots, celery, onion, potatoes, cayenne, 1 tsp salt, and 1/4 tsp pepper. Cook for about 3 minutes, stirring occasionally.

2. Add the vegetable broth to the pot and bring to a boil.

3. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.

4. Transfer about 1/3 of the soup to a blender and puree until smooth.

5. Return the pureed soup back to the pot with the rest of the soup. Cook, stirring occasionally, about 3 minutes.

6. Slowly stir in the heavy cream. Increase heat to medium and cook, stirring occasionally, until thickened, about 10 minutes.

7. Stir in the corn and simmer until heated through and soup is desired consistency. Season with salt and pepper to taste.

8. Ladle soup into bowls and serve garnished with green onion.

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Spicy Corn and Sweet Potato Chowder

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