Southwest Sweet Potato Chowder
Southwest Sweet Potato Chowder is so mouthwatering and delicious. This wonderful tasting Sweet Potato Soup has a delightful Southwestern flavor. It uses black beans, corn, serrano pepper, cumin, cilantro and chili powder to give it a little heat. Scrumptious comfort food recipe especially during cold, blustery days. Gluten free.
Equipment
- 1 roasting pan to bake the sweet potatoes
- 1 Dutch oven or large stock pot
- 1 sharp knife to peel vegetables
- 1 potato masher or electric mixer
- 1 soup ladle
- 1 wooden spoon
- 1 vegetable peeler
- 1 electric mixer
Ingredients
- 4 extra-large sweet potatoes
- 15 oz. can black beans rinsed and drained
- 16 oz. bag frozen corn or a 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. pkg. 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, as garnish
- 1 tsp. fresh cilantro as garnish
- 1/2 gallon coconut milk, whipping cream or half-and-half or any combination of the three
Instructions
- Bake sweet potatoes in 400° oven until done.
- Mine took about 2 hours because they were very large.
- Set aside potatoes to cool a little, then peel.
- In a large Dutch oven place corn and cook with chili powder and cumin for about 5 minutes.
- Stir constantly with a wooden spoon so corn doesn’t stick. (You can add a little coconut oil or avocado oil to avoid sticking if you prefer).
- Add onion, red pepper, serrano pepper, salt, pepper, garlic, and cilantro.
- Continue sautéing until veggies are done.
- Add kefir cheese or cream cheese to sweet potatoes.
- Mash with a potato masher or beat with an electric mixer until smooth.
- Stir sweet potatoes into corn mixture and add black beans.
- Slowly add coconut milk or cream into Dutch oven and heat over medium heat until cooked through.
- Ladle soup into bowls and garnish with fresh cilantro as desired.
Notes
NOTE: You can garnish this soup with croutons or French bread, sprinkle with cheese and melt in oven about 10 minutes.
OTHER OPTIONS: Add sliced leeks or salsa when sautéing the corn.
NOTE: I used cream cheese and half-and-half when making this recipe, but I have used Kefir and coconut milk in the past. Both turn out quite well.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 483kcalCarbohydrates: 66gProtein: 18gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 614mgPotassium: 1216mgFiber: 12gSugar: 7gVitamin A: 13626IUVitamin C: 22mgCalcium: 217mgIron: 4mg
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