This creamy sweet potato and corn chowder made in the Thermomix is a hearty and comforting dish, perfect for cosy nights. Packed with sweet potatoes, corn, and a flavourful soup, it’s easy to prepare and full of flavour!
It's the first soup I made in our Thermomix when we bought it back in March 2019, and has been made a couple of times since then. It’s a really delicious, comforting and filling soup that will feed 6 people as a starter and 4 as a main meal, along with some homemade bread or savoury scones - see the bread link to our recipes below.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Sweetcorn - I don’t tend to buy tins of sweetcorn as I’ve usually got a bag of frozen in the freezer, so for this soup I use frozen corn and defrost it in a bowl of hot tap water.
- Herbs - try adding herbs like thyme, parsley or coriander for fresh flavour.
- Protein boost - you could add protein-rich ingredients like cooked chicken, bacon or beans to make the chowder heartier.
FREQUENTLY ASKED QUESTIONS
Yes - you can easily make this chowder dairy-free by using coconut milk, almond milk, or another plant-based milk in place of cream. This will still give the chowder a creamy texture while keeping it dairy-free.
If you prefer a smoother chowder, blend the soup for a longer time in the Thermomix. For a chunkier chowder, blend part of the soup to create a creamy base and leave the rest unblended for texture.
Absolutely - you can add vegetables like carrots, courgette, or peppers to the chowder for extra flavour and nutrition. Just be sure to chop them into small pieces so they cook evenly.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in the Thermomix or on the hob. If the chowder thickens too much when reheating, simply add a splash of water or stock to loosen it up.
Yes - this chowder freezes well. Let the chowder cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the hob or in the Thermomix.
Yes - this chowder is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to 3 days or freeze it for later. It reheats beautifully, making it a great option for quick lunches or dinners.
This chowder pairs well with crusty bread or cornbread. You can also serve it with toppings like chopped coriander, sour cream, or grated cheese for extra flavour and texture.
OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Sweet Potato and Corn Chowder in the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Cookidoo Tips
- This colourful chowder is a comforting soup suitable for vegetarians. The spice adds a kick which complements the sweet flavours, although it can be omitted if you’re cooking for children.
- It also freezes well, so is a great make ahead lunch option.
Ingredients
- 2 cloves garlic
- 200g onions, quartered
- 40g olive oil
- 250g tinned sweetcorn, drained (see Tips)
- 650g sweet potatoes, peeled and diced (2cm)
- 300g milk (I use semi-skimmed)
- 300g water
- 1 vegetable stock cube (for 500ml), crumbled
- 0.5 tsp smoked paprika
- 2 pinches ground cayenne pepper (optional – see Cookidoo Tips)
- 1 tsp fine sea salt
- 0.25 tsp ground black pepper, plus extra for sprinkling
- 150g double cream (I use Elmlea to reduce the calories!)
Instructions
- Place the garlic, onions, oil and 200g of the sweetcorn in the mixing bowl then chop 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté 5 minutes/120C/speed 1.
- Add the sweet potatoes, milk, water, vegetable stock, paprika, cayenne pepper (if using), salt and pepper then cook 30 minutes/90C/speed 1.
- Add the cream and remaining 50g sweetcorn then mix 30 seconds/reverse/speed 2.
- Divide between serving bowls, sprinkle with pepper then serve immediately.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a large soup or casserole pot and the hob. My suggestions are as follows:
- Finely chop the garlic and onions and 200g of the sweetcorn. In a large soup or casserole pot, heat the olive oil on a medium to high heat and add the chopped vegetables. Sauté for 5 minutes, stirring frequently.
- Add the sweet potatoes, milk, water, vegetable stock, paprika, cayenne pepper (if using), salt and pepper. Bring to the boil and then reduce to a simmer and cook for 30 minutes.
- Add the cream and remaining 50g sweetcorn then stir to combine well.
- Divide between serving bowls, sprinkle with pepper then serve immediately.
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Sweet Potato and Corn Chowder (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 2 cloves garlic
- 200g g (7.1 oz) onions quartered
- 40g g (3 tbsp) olive oil
- 250g g (1 ½ cups) tinned sweetcorn drained (see Notes)
- 650g g (1.4 lb) sweet potatoes peeled and diced (2cm)
- 300g g (1 ¼ cups) milk (I use semi-skimmed)
- 300g g (1 ¼ cups) water
- 1 vegetable stock cube (for 500ml), crumbled
- 0.5 tsp smoked paprika
- 2 pinches ground cayenne pepper (optional - see Cookidoo Tips)
- 1 tsp fine sea salt
- 0.25 tsp ground black pepper plus extra for sprinkling
- 150g g (¾ cup) double cream (I use Elmlea to reduce the calories!)
Instructions
- Place the garlic, onions, oil and 200g of the sweetcorn in the mixing bowl then chop 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté 5 minutes/120C/speed 1.
- Add the sweet potatoes, milk, water, vegetable stock, paprika, cayenne pepper (if using), salt and pepper then cook 30 minutes/90C/speed 1.
- Add the cream and remaining 50g sweetcorn then mix 30 seconds/reverse/speed 2.
- Divide between serving bowls, sprinkle with pepper then serve immediately.
Notes
- Sweetcorn - I don’t tend to buy tins of sweetcorn as I’ve usually got a bag of frozen in the freezer, so for this soup I use frozen corn and defrost it in a bowl of hot tap water.
- Herbs - try adding herbs like thyme, parsley or coriander for fresh flavour.
- Protein boost - you could add protein-rich ingredients like cooked chicken, bacon or beans to make the chowder heartier.
- This colourful chowder is a comforting soup suitable for vegetarians. The spice adds a kick which complements the sweet flavours, although it can be omitted if you’re cooking for children.
- It also freezes well, so is a great make ahead lunch option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE