You’ll love this easy 30-minute sweet potato corn chowder for a warm and comforting meal any night of the week.

Bowl of sweet potato corn chowder. Another bowl of soup in background.

Features

  • dietary features: vegan, gluten-free and oil-free
  • nutrition features: low in fat, no added sugar
  • quick and easy: you’ll need just 30 minutes and a handful of basic ingredients
  • meal prep-friendly: make up to 4 days in advance for healthy meals ready to go

Ingredient Notes

Visual of all ingredients needed for a sweet potato corn chowder recipe labelled with text overall.
  • sweet potato – sub with regular potato if you like for a more traditional vegan corn chowder recipe
  • red bell pepper – any colour bell pepper works if you don’t have red on hand
  • corn – I used frozen but fresh or canned is also fine
  • broth – any homemade or store-bought broth or bouillon powder works

Complete list of ingredients and amounts is located in the recipe card below.

Step by Step Instructions

Step 1. Start by chopping up the onion, garlic and celery and adding them to a large soup pot with a couple tablespoons of water or broth. Cook them over medium heat for about 5 minutes until starting to soften.

Onions, garlic, ginger and celery in a pot cooking on a small cooktop.

Step 2. Add the sweet potato and broth, bring to a light simmer and cook for 5-6 minutes, uncovered.

Sweet potato and celery cooking in a soup pot on a small induction stovetop.

Step 3. Add the rest of the ingredients and simmer lightly until the sweeter potato is easily pierced with a fork. This should take no more than 10 minutes.

  • Corn and red bell peppers cooking in broth in a soup pot.
  • Unblended sweet potato corn chowder cooking in a soup pot on a small cook top.

Step 4. Carefully scoop about 3/4 of the soup into a blender and blend until smooth and creamy. Make sure you allow the steam to escape while blending! Pour the blended soup back into the pot with the unblended portion.

  • Blended sweet potato corn chowder in a blender.
  • Pouring blended soup from a blender into a soup pot on a small cooktop.

Stir to combine, season with salt and pepper, if needed, and enjoy!

Cream sweet potato corn chowder in a soup pot. Spoon rests in pot.

Slow Cooker Method

  • add all ingredients to a slow cooker
  • cook on low for 3-4 hours or on high for 2 hours
  • remove about 2/3 of soup and puree until smooth
  • mix back in with rest of soup
  • season with salt and pepper and serve
Close up of a sweet potato corn chowder in a bowl. Spoon rests in bowl.

Storing

  • Fridge: Let cool completely then store in a sealed container for up to 5 days.
  • Freezer: Let cool completely then store in a freezer-safe container for up to 3 months. Can be stored in one batch or smaller portions. Thaw overnight in the fridge when ready to enjoy.
  • Reheating: Reheat stovetop or in the microwave until heated to your preference.

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Bowl of sweet potato corn chowder. Another bowl of soup in background.

Vegan Sweet Potato Corn Chowder

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Soup, Entree
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

This healthy, cozy, fall-inspired sweet potato corn chowder can be on the table in about 30 minutes. It’s full of flavour, nutritious and easy to make with just a few simple ingredients.

★★★★★

4.9 from 27 reviews
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Ingredients

Instructions

  1. Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
  2. Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
  3. Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
  4. Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
  5. Season with salt and pepper and serve right away. 

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 186
  • Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 6 g
  • Protein: 6 g

Keywords: vegan corn chowder, sweet potato corn chowder

Originally published on September 3, 2014. Updated with new photos and text on November 24, 2020.