One-Pot Creamed Corn and Sweet Potato Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A velvety and naturally sweet chowder combining tender sweet potatoes and fresh corn simmered in a creamy broth, perfect for chilly evenings. This american-inspired soups (vegetarian) ready in about 55 minutes pairs sweet potatoes, fresh corn kernels, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb) sweet potatoes
• 2 cups (from about 3 ears) fresh corn kernels
• 1 small yellow onion
• 3 garlic cloves
• 4 cups vegetable broth
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 2, sliced for garnish scallions

Instructions

1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Finely dice 1 small yellow onion and mince 3 garlic cloves.
2. Step 2: In a large heavy-bottomed pot, melt 3 tbsp unsalted butter over medium heat. Add diced onion and sauté for 4-5 minutes until translucent and fragrant. Stir in minced garlic and cook for 1 minute more.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux.
4. Step 4: Slowly whisk in 4 cups vegetable broth, ensuring no lumps remain. Add diced sweet potatoes, 2 cups fresh corn kernels, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until sweet potatoes are tender.
5. Step 5: Using an immersion blender, pulse the soup 3-4 times, leaving some chunks for texture. Stir in 1 cup heavy cream and the remaining 1/4 tsp salt and 1/4 tsp black pepper. Heat through for 5 minutes until slightly thickened.
6. Step 6: Ladle chowder into bowls and garnish with 2 sliced scallions for a fresh pop of color and flavor.