This sweet potato and corn chowder is 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 links 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.

Tip

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.

Other Recipes

Recipe on UK Cookidoo

Sweet Potato and Corn Chowder

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 garlic cloves
200g onions, quartered
40g olive oil
250g tinned sweetcorn, drained (see Tip)
650g sweet potatoes, peeled, diced (2 cm)
300g milk
300g water
1 vegetable stock cube (for 0.5 l), 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/120°C/speed 1.
Add the sweet potatoes, milk, water, vegetable stock, paprika, cayenne pepper (if using), salt and pepper then cook 30 minutes/90°C/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.

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