Chowder, in my opinion, has the ability to transcend the seasons. Give me the vibrant soup in the summer and load up my bowl with hearty, earthy soup in the winter.
This time of year, my kitchen is loaded with root vegetables. They’re what I can find most local, and their rustic flavors are what I crave this time of year. Obviously a kitchen full of vegetables means its time to get chopping and whip up a soup.
Today I present to you all an incredibly cozy, flavorful and easy-to make soup that will get you through the long, cold days. Plus, who doesn’t love a good, creamy chowder?
Whip your biggest soup pot out—we are making some cozy winter chowder!
Sunday nights for us are soup nights. I love making a huge pot and enjoying our meal over a board game. Then, since there are always leftovers, we have meals set for the week ahead. We always have a container of soup in our fridge—and I strongly suggest you join the soup bandwagon.
This recipe uses white sweet potatoes—which I have come to love this time of year. They are the perfect cross between a regular white potato and a regular sweet potato. White sweet potatoes are hearty, slightly sweet, and neutral in color which makes them an awesome pair to the juicy corn and rustic delicate squash.
I hope this winter chowder becomes a go-to soup for you this time of year! It is:
Creamy + Chunky
Hearty + Satisfying
& Oh So Cozy
If you enjoy this cozy soup recipe you might also like my creamy pumpkin soup with stewed apples, creamy broccoli “cheddar” soup, thai peanut soup with kale, southwest 3-bean chili, or summer corn chowder.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 Tbsp. coconut oil
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 white sweet potatoes, cubed
- 2 celery stalks, thinly sliced
- 1 delicata squash, seeded and cubed
- 2 Tbsp. grainy mustard
- ¼ tsp cayenne
- 2 tsp dried thyme
- 3 cup vegetable broth
- 2 cups corn kernels, frozen
- 2 Tbsp. lemon juice
- In a large soup pot, heat coconut oil over medium heat. Once hot, add the onion and garlic. Sauté for about 5 minutes, or until onion is translucent.
- Add in the white sweet potato, celery, squash, mustard, cayenne and thyme. Sauté for another 5 minutes or until mixture is very fragrant.
- Pour in the vegetable broth and corn. Stir mixture to combine and bring to a boil. Reduce heat to simmer and cook for 20-25 minutes or until potatoes are fork-tender.
- Pour half of the mixture into a high-speed blender and whiz on high for a minute or until soup is smooth. Pour soup back into pot with remaining vegetables.
- Bring mixture back to a simmer, remove from heat, and stir in lemon juice.
- Serve immediately. Leftovers will keep refrigerated in airtight container for up to a week or in freezer for up to a month.
The Local Sprout