American-Style Corn and Sweet Potato Cream Soup Recipe
This soup is a milder cousin of heavy chowders: creamy, slightly sweet from the corn and sweet potato, but without the heavy cream bomb. In many American homes, soups like this appear in autumn, when it gets cooler but you’re not yet in the mood for very heavy dishes. The flavor is a bit like a mix of pumpkin and corn soup, with a gentle sweetness from the sweet potato.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- canned corn drained; you can use frozen - 300 g
- sweet potato about 300 g, peeled and diced - 1 piece
- onion diced - 1 piece
- garlic chopped - 2 cloves
- vegetable stock homemade or from a cube - 800 ml
- milk or plant-based drink - 150 ml
- vegetable oil - 1.5 tablespoons
- butter optional, for flavor - 15 g
- sweet paprika, ground - 1 teaspoon
- dried thyme - 0.5 teaspoons
- salt or to taste - 0.75 teaspoons
- black pepper, ground - 0.25 teaspoons
Main Ingredient:
corn
Preparation
- In a large pot, heat the oil over medium heat. Add the onion and sauté for 3–5 minutes, stirring, until softened and slightly translucent but not browned.
- Add the garlic, sweet paprika, and thyme, and cook for about 30 seconds more, until the spices become fragrant.
- Add the diced sweet potato and corn, stir, and cook for 2–3 minutes to warm the vegetables through slightly.
- Pour in the stock and bring to a boil, then reduce the heat so the soup just gently simmers. Cook for 15–18 minutes, until the sweet potato is soft and easily pierced with a fork.
- Remove the pot from the heat, add the butter (if using) and the milk. Blend the soup with an immersion blender until smooth and creamy, taking care not to burn yourself.
- If the soup is too thick, add a little water or stock. Season with salt and pepper to taste, then heat for another 2–3 minutes over low heat without bringing it to a strong boil.
- Serve hot, garnished with a few corn kernels and a sprinkle of ground paprika on top if you like.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2–3 months. Reheat gently over low heat, adding a splash of water or stock if the soup has thickened too much.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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