Sweet Potato Chowder with Wild Rice
Roasted sweet potatoes and onions create a creamy base for this hearty wild rice chowder. Coconut milk, smoked paprika, ginger, and coriander add richness and savory flavor, with optional baby spinach stirred in at the end.
Servings: 8 servings
Calories: 406kcal
Equipment
- parchment paper optional
- aluminum foil optional
- high speed blender optional
- immersion blender optional
Ingredients
- 1 package (4 ounces) wild rice cooked according to package directions and cooled
- 3 large sweet potatoes peeled and cubed into 2" pieces
- 1 large yellow onion diced into 2" pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons coconut oil melted
- 3 cups chicken broth I used low-sodium
- 4 cups coconut milk, full fat divided
- 2 tablespoons butter, salted
- 1 ½ teaspoons apple cider vinegar
- 2 teaspoons ground coriander
- 1 ½ teaspoons ground ginger
- 2 teaspoons smoked paprika
- 3 cups baby spinach optional
Instructions
- Preheat oven to 425 degrees F (220 C).
- Prepare the wild rice as directed on the package. Set aside to cool.
- Add the prepared potatoes and onions to a large mixing bowl along with the oil, salt and pepper. Toss to thoroughly coat.
- Layer the potatoes and onions on a prepared baking sheet and roast in a preheated 425-degree F oven until fork-tender (approximately 30 minutes).
- Add the roasted potatoes and onions to a high speed blender with 1 cup of coconut milk and 1 cup of chicken stock. Or, add the ingredients to a large soup pot and blend together with an immersion blender.
- Transfer the pureed mixture into a large soup pot and stir in the remaining coconut milk and chicken stock. Add in the cooked wild rice along with the ground ginger, smoked paprika, ground coriander, butter, and apple cider vinegar. Stir well and simmer for about 15 minutes..
- Add the baby spinach (if desired) continue simmering for an additional 10-15 minutes.Ladle the soup into bowls. Serve and enjoy!
Notes
Store leftover in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 32g | Protein: 6g | Fat: 31g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 735mg | Potassium: 806mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19481IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 5mg
