Golden Hour Corn Chowder with Japanese Sweet Potatoes

I love corn chowder but want more protein & fiber and less dairy in my die so I developed this gem of a soup. If you're using end of summer sweet corn make a double batch, freeze it and enjoy all winter long. FULL RECIPE HERE →

METRICS (per serving)— 18g protein | 12g fiber | 11 plants

RECIPE INSTRUCTIONS:

There's a specific moment at the end of summer when you know—the corn is going to be gone soon. This is the chowder for that moment. By pairing the season's final ears with Japanese Masuki sweet potatoes we're building a rich nutritious craveable soup.

Instead of heavy cream—coconut cream with pureed white beans bring a thick rich base, and miso brings an umami depth that you can sense but not tell what it's from. Smoked paprika and charred corn deliver that bacon-adjacent depth without any meat. Tons of textural play: tender vegetables, creamy base, and then that essential crunch from charred corn kernels and smoked pepitas scattered on top.

The masuki sweet potatoes are the revelation here. Their natural sweetness is twice as intense as the corn itself, with chestnut notes that hold their shape perfectly in the golden broth. We leave the purple skins on for extra fiber, nutrients, and that visual pop of color in each spoonful.