Sweet Potato Corn Chowder
Servings 6
This creamy Sweet Potato Corn Chowder is the ultimate comfort food! An easy, crowd-pleasing soup made in the Instant Pot, slow cooker, or on the stove.
Ingredients
- 4 cups peeled and cubed orange-fleshed sweet potatoes
- 4 cups cubed potatoes red, Yukon Gold, or russet potatoes (peeled or unpeeled)
- 2 cups chicken broth
- 1 15 oz can corn
- 1 cup diced onions
- 4 teaspoons dried parsley
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup cream or milk
- 4 oz cream cheese
Instructions
Cooking Instructions for Electric Pressure Cooker/Instant Pot
- Add the potatoes, broth, corn, onions, parsley, salt, pepper, and red pepper flakes to the pressure cooker pot.
- Secure the lid and cook on high pressure for 5 minutes. When cooking is complete, allow the pressure to release naturally for 5 minutes, then release any remaining pressure.
Cooking Instructions for Slow Cooker
- Add the potatoes, broth, corn, onions, parsley, salt, pepper, and red pepper flakes to the slow cooker.
- Cook on low for 2–4 hours, or until the potatoes are fork-tender.
Cooking Instructions for Stovetop
- Add the potatoes, broth, corn, onions, parsley, salt, pepper, and red pepper flakes to a soup pot.
- Simmer gently until the potatoes are fork-tender.
Remaining Instructions for All Methods
- Scoop out a little less than half of the cooked soup and transfer it to a blender. Add the milk or cream and cream cheese. Blend until smooth.
- Pour the blended mixture back into the soup and stir until everything is well combined.
Serving Suggestions
- Top the soup with shredded cheese, crumbled bacon, and fresh parsley. Serve with crackers or homemade sourdough bread. Yum!