Vegan Sweet Potato Corn Chowder

About the Recipe

This soup makes a great choice year-round. It’s a delicious way to use fresh corn when it’s in season but also works well with frozen corn so can be made any time.

The rest of the ingredients are easy to find, you’ll need just a few veggies, spices and a broth of choice. Even better, you can whip this easy chowder up in under 30 minutes and it’s sure to be a hit with the whole family!

Scroll to the end for the full written recipe with ingredient amounts and written instructions. The following sections cover notes on the ingredients and a visual overview of how to make the soup.

• Onion: White onion is recommended but yellow onion also works.
• Garlic: Fresh garlic is recommended but you can substitute 1 tsp garlic powder.
• Celery: Use fresh celery or you can substitute carrot (or use half and half).
• Sweet Potato: You’ll need 1 medium sweet potato or about 2 cups chopped. Regular potato also works in this recipe.
• Bell Pepper: Red bell pepper is best here.
• Corn: You can use fresh, canned or frozen corn. Frozen fire-roasted corn or grilled or roasted corn would be even better!
• Broth: Any vegetable broth or stock you enjoy works (homemade or store-bought).
• Chili Powder: Use a mild or medium chili powder.
• Paprika: You can use regular paprika or smoked paprika for some smokiness.

Step 2: Cook the Veggies

Chop up the onion, garlic and celery and add them to a large soup or Dutch oven with a couple of tablespoons of water or vegetable broth.

Cook them over medium heat for about 5 minutes until softened and fragrant.

Step 2: Add Sweet Potato & Liquid

Add the chopped sweet potato and vegetable broth and bring the mixture to a light simmer. Cook it for another 6-7 minutes, uncovered.

Step 3: Add Remaining Ingredients.

Add the rest of the ingredients and simmer lightly until the sweet potato is easily pierced with a fork. This should take about 10 minutes.

Step 4: Blend Soup

Carefully scoop about 1/2-3/4 of the soup into a blender and puree until it’s smooth and creamy. Be sure to allow the steam to escape while blending!

You can also use an immersion blender right in the pot, blending to your desired consistency.

Pour the blended soup back into the pot with the unblended portion.

Stir to mix everything together then taste and season with salt and pepper if needed.

Serving

• Serve with lime wedges.
• Sprinkle with thinly sliced scallions or chives.
• Add a dollop of vegan sour cream or plain yogurt.
• Sprinkle with nutritional yeast for a bit of cheesiness.
• Serve with crispy roasted chickpeas.
• Serve with crumbled tempeh bacon or coconut bacon.
• Pairs well with sandwiches, wraps and salads (try this broccoli salad, Tuscan kale salad or southwest pasta salad.

Slow Cooker Method

To make this soup in a crockpot, you can either saute the veggies on the stovetop for 5 minutes then add everything to your slow cooker (for more flavour), or just add everything to the slow cooker all at once and cook for 3-4 hours on low or 2-3 hours on high.

Blend 1/2-3/4 of the soup in a blender or using an immersion blender in the crockpot. Combine, season and enjoy!

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 in smaller portions. Thaw overnight in the fridge when ready to enjoy.
• Reheating: Reheat on the stovetop or in the microwave until heated to your preference.

More Soup Recipes

• Creamy Cauliflower Wild Rice Soup
• Cauliflower Sweet Potato Turmeric Soup
• Cauliflower Potato Soup with Peas
• Easy Vegan Minestrone Soup
• Vegan Chickpea Vegetable Chowder
• Summer Corn Chowder