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: 09/09/22 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.

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!

Highlights

Vegan (dairy-free), gluten-free and oil-free.
Low in fat with no added sugar.
Ready in 30 minutes.
Basic ingredients.
Can be made in advance.

Ingredient Notes

Visual of all ingredients needed for a sweet potato corn chowder recipe labelled with text overall.

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-by-Step Instructions

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.

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

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.

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

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.

Unblended sweet potato corn chowder with bell pepper, corn, sweet potato, celery and onion pieces cooking in a soup pot on a small cook top.

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.

Blended sweet potato corn chowder in a blender.

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

Pouring blended creamy sweet potato corn soup from a blender into a soup pot on a small cooktop.

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

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

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.

Close up of a sweet potato corn chowder in a bowl. Spoon rests in bowl.

Variations & Additions

You can use peeled Yukon gold or red potatoes in place of sweet potatoes.
Cumin and oregano work well for additional herbs and spices. Add up to 1 tsp of oregano and/or 1/2 tsp cumin.
You can add 1 jalapeno or 2 serrano peppers with the veggies at the beginning to add heat to the soup. Alternatively, add up to 1/2 tsp chili flakes or cayenne pepper when you add the paprika.
Mix in a 4.5 oz can of green chilies with the rest of the ingredients for a Southwest flavour.
You can stir in a bit of heavy cream, coconut cream or cashew cream at the end for a creamy finish.

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.

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