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.
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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 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.
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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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Sweet Potato and Corn Chowder (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 2 garlic cloves
- 200g onions quartered
- 40g olive oil
- 250g tinned sweetcorn drained (see Notes)
- 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.
Notes
- 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.
- 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.
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