This vegan sweet potato corn chowder is easy to make in under 30 minutes with just a handful of simple ingredients. It features sweet potato, red pepper, paprika and chili powder for a simple but flavourful soup that’s packed with nutrition. This recipe is oil-free, sugar-free and naturally gluten-free. Try it for a healthy vegan lunch or dinner when you need something quick and easy.
Soup Winter Food Prep
For my weekly food prep during the colder months, I usually stick to a lot of soups, stews and chili just because they’re so easy and they keep well. I’ll add fresh salads and veggies in during the week as they only take a few minutes to prepare. I wash and chop a ton of fresh veggies on the weekend so they’re ready for quick salads and healthy snacking. I also like to prep a batch of edamame, roast some veggies, make hummus, cook a grain like brown rice or quinoa and make a couple of snack options like my superfood cookies or no-bake oatmeal bars.
This corn chowder is perfect for food prep because the flavours only improve next day so you won’t mind eating it during the week! Some other great soups for winter meal prep are:
MY LATEST VIDEOSVegan Chickpea Vegetable Chowder // Spicy Vegan Black Bean Soup // Creamy Cauliflower Wild Rice Soup // Healthy Kale and Cauliflower Soup // Roasted Red Pepper Tomato Soup // Cauliflower Sweet Potato Turmeric Soup
Soups are easy, budget-friendly, nutritious and such a great way to get plenty of veggies into your diet.
What Kind of Vegetable Broth to Use
I’d love to say I always make my own vegetable stock but I usually forget to save veggie scraps to make it. If you make your own, fantastic! Go ahead and use that.
I usually just buy organic vegetable bouillon for making soups. I really recommend going with a good quality, organic stock as some of the other store-bought carton stocks or bouillon cubes have some really weird ingredients in them. I notice a big difference between the two and it’s one grocery item I always opt organic for. I also like using vegetable stock cubes over carton broth because I can always have it on hand in pantry without having to worry about it going bad.
I like Better than Bouillon and GoBio. The Pacific Organic Vegetable Broth in cartons is good too.
Vegan Sweet Potato Corn Chowder
This vegan corn chowder uses sweet potato instead of the traditional potato but you could also make it with potato if you want to switch it up. Other than the sweet potato and corn, all you need is garlic, onion, celery, red pepper, broth and spices. So easy! It’s quick too. You just need a few minutes to chop and about 20 minutes of cook time before you’ll blend half the soup into creamy corn chowder perfection.
Recipe Nutrition Details
This recipe makes 6 large meal-sized servings of about 400 grams each. Each serving provides 186 calories with 40 grams of carbohydrates, zero grams of fat and 6 grams of protein. It also provides 6 grams of fibre with a full days worth of vitamin A and 70% of your daily vitamin C.
Slow Cooker Corn Chowder
The original version of this recipe was a slow cooker corn chowder. If you’d like to try that version, add all ingredients to a slow cooker and cook for 3-4 hours on low or approximately 2 hours on high. Once it’s cooked, removed about 2/3 of the soup and puree until smooth and then mix it back in with the remaining soup. Season with salt and pepper and serve.
Vegan Sweet Potato Corn Chowder
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Prep Time: 10 mins - Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6
- Category: Soup, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
Prep Time:
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Print Recipe
Pin RecipeDescription
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.
Ingredients
- 1 white onion, diced (3 cups, 350 g)
- 4 cloves garlic, minced
- 4 ribs celery, chopped (2 cups, 200 g)
- 1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
- 1 red pepper, diced
- 4 cups frozen corn (680 g)
- 4 cups vegetable broth
- 2 tsp chili powder
- 1 tsp paprika
- sea salt and fresh-cracked black pepper, to taste
Instructions
- 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.
- Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.
- Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
- Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
- Season with salt and pepper and serve right away. Store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 186
- Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 6 g
Chris
I made this recipe and LOVED it, and it was so easy! Cut everything up and throw it in a crockpot. My husband and i just changed to a plant based diet, and this will definately be on my rotation of dishes. Love the site! Thanks.
★★★★★
Jessi
Very nice and easy to make recipe!! My family like corn too. Going to make it for dinner. Thanks for sharing!!!
Chris
I am stuck on the first ingredient! One white onion that weighs 350 g and fills 3 cups when diced!!!
However I am going to try it with just one normal onion and see how it goes “
Deryn
Hi Chris, I used quite a large onion for this recipe but regardless, the size of the onion won’t make much difference. One normal onion should do the trick 🙂 I hope you enjoy it.
krishi
wow!! Great recipe and healthy!! Loved this .. Wann it right now 🙂
★★★★★
elle
Nice RECIPE
★★★★★
Whitney E, R.D.
Sweet potato and corn chowder sounds absolutely incredible! This looks so delicious and full of flavor. This is the perfect recipe to welcome fall. I can’t wait to recreate this 🙂
Deryn
Totally perfect for the first days of Fall and the sweet potato and corn is awesome together! I hope you enjoy it!
Emily Kyle
I love that this can be make in just 30 minutes! And I love all of these delicious, affordable ingredients. Pinning for later this Fall, thanks for sharing!
Deryn
Hope you enjoy it if you try the recipe!
Alisa Fleming
What a wonderful blend of spring and fall flavors. And I love how short the ingredient list is!
Deryn
Me too! I’m all about quick and easy recipes.
Jessica Levinson
This is a cozy meal in a bowl! This is perfect comfort food for fall!
★★★★★
Arabellla
Would it be too ridiculous to use tinned corn? I’ve got some in my pantry and would love to use it up.
Deryn
That should be fine. Enjoy!
Terri
Made this today!! Got all the veg from my local farm stand.
This was sooo delicious. Fresh, simple to make but full of flavor! I used a vegan coconut milk broth base instead of veggie stock. But otherwise I made as is!
Aaaammmmaaazing!
★★★★★
Lindsay
Sooo tasty! Only thing I struggled with is it thickening up…idk if it’s the blender I used or what, but other than that, loved the taste!
Deryn
It was too thin? I suppose it could be the blender?? Mine always comes out very thick so unless you adjusted the recipe I’m not sure why it wouldn’t! Glad you enjoyed the taste thought. Thanks!
Alison
I added one can of light coconut milk and it was perfect!! Thanks
Siobhán
This is just gorgeous and crazy filling! I loved this recipe, thanks for posting 🙂
★★★★★
Amy
This my second time making it because the first time I messsed it up by using smoked paprika since it was all I had in the house. Then I used an emulsifier to blend it but didn’t reserve a third like I was suppose to but decided not to emulsify too much so I’d have substance. I ended up with a smoky, gritty soup that tasted amazing minus the smoke flavor and texture.
This time I’m making it exactly as instructed because it was delicious all screwed up so can’t wait to try it the right way!
Thank you so much for posting this!
★★★★★
Deryn
haha…I’m glad it was still good even with the changes! I don’t think smoked paprika would be so bad in it!? I haven’t tried it though. I would use a blender if you have one for a creamier soup, unless you’ve got a really good emulsifier! Anyways….it will still be good either way, like you said! Thanks for the comment!