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+ servings

New Zealand Sweet Potato Chowder


  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 1 Tbsp natural sugar, optional
  • 2 tsp dried thyme leaves
  • 2 bay leaves
  • 2 tsp fine grain sea salt
  • 1 tsp freshly ground black pepper
  • 6 cups Magic Mineral Broth or vegetable stock, preferably unsalted
  • 7 medium-sized sweet potatoes, peeled, halved lengthwise, and cut into ~ 1" cubes
  • 1 cup corn, fresh if corn is in season, or frozen
  • 1 cup canned coconut milk (the original called for heavy cream)
  • 1 tsp minced fresh garlic
  • ½ cup chopped fresh curly parsley


  • Add the oil to a large stockpot over medium heat.
  • Add the onion and sugar and caramelize for 10 minutes
  • Add the thyme, bay leaves, salt, and pepper and stir to coat the onion
  • Add the stock, sweet potatoes and corn and bring mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes
  • Stir in coconut milk (or heavy cream, if using)
  • Remove bay leaves and puree about half of the chowder in a blender or food processor until smooth
  • Return the puree to the pot and stir in garlic
  • To serve, ladle the chowder into bowls and top with chopped parsley
  • Serve with warm bread