Making this sweet potato chowder is straightforward and doesn’t require any fancy techniques. Here’s the breakdown of how to make this soul-warming dish:

1. Prep the Veggies:
   Start by peeling and dicing the sweet potatoes into 1/2-inch cubes. Chop your onion, garlic, celery, and carrot. You want all the veggies to be similar in size to ensure even cooking.
2. Sauté the Veggies:
   In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté until soft and translucent (about 3-4 minutes). Next, toss in the garlic and cook for another minute until fragrant.
3. Add the Root Veggies and Spices:
   Add the diced sweet potatoes, carrots, and celery to the pot. Stir everything together and cook for about 5 minutes to soften the vegetables slightly. Sprinkle in the cumin, smoked paprika, turmeric, and dried thyme, stirring to coat the veggies evenly with the spices. This is where the magic happens, and your kitchen will start to smell amazing!
4. Pour in the Broth and Coconut Milk:
   Now it’s time to add the liquid! Pour in the vegetable broth (or chicken broth) and the coconut milk. Stir everything together, making sure the sweet potatoes and veggies are submerged in the liquid. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. Blend (Optional for a Creamy Texture):
   This step is optional, but it will give the chowder a velvety, creamy texture. Using an immersion blender, blend about half of the soup in the pot until smooth, leaving some chunks of sweet potatoes and vegetables for texture. If you don’t have an immersion blender, carefully transfer about half of the chowder to a blender, puree, and then return it to the pot.
6. Add Corn and Simmer:
   Once you’ve blended the chowder, stir in the corn kernels. Let the chowder simmer for an additional 5-7 minutes to allow the flavors to meld together.
7. Taste and Adjust Seasoning:
   Taste the chowder and adjust the seasoning as needed. Add salt, pepper, or extra spices to your liking. If you like a little tang, squeeze in a tablespoon of fresh lemon juice.
8. Serve and Garnish:
   Ladle the chowder into bowls and garnish with fresh parsley for a pop of color and extra flavor.