Description
Southwest Sweet Potato Chowder is a creamy, hearty soup packed with sweet potatoes, black beans, corn, peppers, warm spices, and fresh cilantro for a delicious Tex-Mex flavor.
Ingredients
- 4 extra-large sweet potatoes
- 15 oz. can black beans, rinsed and drained
- 16 oz. frozen corn or 15 oz. can whole kernel corn
- 1 medium onion, diced
- 1 red pepper, diced
- 4-5 slices serrano pepper, seeds removed
- 1 large clove garlic, minced
- 2 tsp. chili powder
- 1 tsp. cumin
- 8 oz. cream cheese or kefir yogurt cheese
- 1 tsp. salt
- 1/2 tsp. ground black pepper, or more to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 to 1 cup Cheddar or Monterey Jack cheese, shredded, for garnish
- 1 tsp. fresh cilantro, for garnish
- 1/2 gallon coconut milk, whipping cream, or half-and-half, or any combination
Instructions
- Preheat the oven to 400°F. Bake the sweet potatoes until tender. Very large potatoes may take about 2 hours.
- Allow the sweet potatoes to cool slightly, then peel them.
- In a large Dutch oven, add the corn, chili powder, and cumin. Cook for about 5 minutes, stirring constantly so the corn does not stick.
- Add the onion, red pepper, serrano pepper, salt, black pepper, garlic, and chopped cilantro. Continue sautéing until the vegetables are tender.
- Add the cream cheese or kefir cheese to the cooked sweet potatoes. Mash with a potato masher or beat with an electric mixer until smooth.
- Stir the mashed sweet potato mixture into the corn and vegetable mixture, then add the black beans.
- Slowly pour in the coconut milk, whipping cream, half-and-half, or a combination. Heat over medium heat until the chowder is hot and cooked through.
- Ladle the chowder into bowls and garnish with fresh cilantro and shredded Cheddar or Monterey Jack cheese as desired.
Notes
- Garnish with croutons or French bread, or sprinkle with cheese and bake for about 10 minutes to melt the cheese.
- Add sliced leeks or salsa when sautéing the corn for extra flavor.
- Cream cheese and half-and-half create a rich, creamy chowder, while kefir and coconut milk can be used for a lighter variation.
- A small amount of coconut oil or avocado oil can be added while cooking the corn to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Soups, Stews & Chowders
- Method: Stove Top, Bake
- Cuisine: Tex-Mex