Vegan Sweet Potato Corn Chowder

Name: Vegan Sweet Potato Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
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 bell 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

posted: 12/04/20 — updated: 01/18/22 by Deryn Macey

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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.

Table of Contents

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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