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–+ servings

Southwest Sweet Potato Chowder

Teresa Ambra
Wonderful tasting sweet potato soup with a southwestern flavor. This one uses black beans, corn, serrano pepper, cumin, cilantro and chili powder. Gluten free.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 10

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. pepper or more to taste
  • handful fresh cilantro chopped
  • 1/2 to 1 cup cheddar or Monterey Jack cheese shredded, as garnish
  • 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 roast with chili powder and cumin for about 5 minutes.
  • Stir constantly so corn doesn’t stick. (You can add a little coconut 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
Keyword black beans, corn, gluten free, soup, sweet potatoes, Tex Mex
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