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–+ servings

Southwest Sweet Potato Chowder

Teresa Ambra
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish, Soups, Stews & Chowders
Cuisine Tex-Mex
Servings 10
Calories 483 kcal

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
Keyword black beans, corn, gluten free, soup, sweet potatoes, Tex Mex
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