Vegan Sweet Potato Corn Chowder
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:
Vegan 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. (Learn about stocking a vegan pantry here).
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 day worth of vitamin A and 70% of your daily vitamin C.
How to Make 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, remove 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.
Print
Vegan Sweet Potato Corn Chowder
-
Prep Time: 10 mins -
Cook Time: 25 mins
-
Total Time: 35 minutes
-
Yield: 6 1x
-
Category: Soup, Entree
-
Method: Stovetop
-
Cuisine: Vegan, Gluten-Free
Prep Time:
Yield:
Category:
Method:
Cuisine: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.
Print Recipe
Pin RecipeIngredients
- 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
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
Keywords: easy, healthy, vegetarian, meatless
This has become one of my favorite foods. When I stopped eating meat, I had no idea what I was about to discover. There are all of these wonderful foods that are even better than the burgers I was eating every day.
Thank you for instructions on how to make this.
Made this soup according to the recipe and oh my, it is so delicious! It’s easy to put together with staples I always have on hand. It’s the perfect comfort food, especially now when we can all use a little comforting. Thanks for another great recipe, Deryn!
★★★★★
This is a great quarantine dish. I was out of celery and red pepper so I used carrot. Excellent soup.
★★★★★
Wonderful! So glad to hear you enjoyed it. Sounds great with carrots!
Wow! I can’t get enough! I didn’t have vegetable broth, so I substituted some tomato juice from diced tomatoes and also used the water from canned corn. So, it turned into a red colored/ tomato flavored soup, but it was amazing! We topped with cilantro. My kids and husband LOVED it!
★★★★★
So glad to hear it!! Thanks for letting me know!
This soup sounds amazing and I can’t wait to try it!
Has someone tried this with regular potatoes, not sweet potatoes, and can tell me if that changes the cook time? I am thinking that they’d take longer to get soft enough. Also, I’d like to try adding edamame, but not sure when to do it. I don’t want to blend them with the rest of the soup ingredients. Should I cook them separately and add them after I blend the 2/3 portion?
Potatoes will be similar, they make just take slightly longer…just check and cook as needed until tender but not mushy. As for edamame, yes cook separately and add at the every end after blending. Enjoy!
I usually do not comment on recepies but I couldn’t pass by this one. I like easy made recipes, however corn chowder has never been one of those for me.
Well, I made the soup today and i must say it’s easy and delicious! Will definitely make it again and again. Thank you for sharing it with us👍
★★★★★
I really enjoyed this soup. I love corn chowder and was pleased to find a vegan version just as delicious. I would definitely make this again. This freezes well too. I am also now seeing that this can be put into a crock pot as well.
★★★★★
I made this in a cold winter night it was so good. I do Weight Watchers I’m on the Purple plan. It turned out if I followed your recipe to the t, which I did, it was Zero points for me. What a delicious way to eat something healthy and filling for Zero points. Thank you.
★★★★★
That’s great! I’m so happy you enjoyed it!
I rarely leave ratings or comments on recipes online – but had to with this one! Delicious soup that gives you the essence of a hearty/creamy soup, without all the calories & dairy! I don’t typically follow a vegan diet, but love how simple it was to do so for a meal 🙂
★★★★★
Thanks, Molly! Comments and ratings are very helpful for me, so I’m so glad you did! I’m so happy you enjoyed the soup. Thanks for trying my recipe!
I’m going to use butternut squash instead of sweet potato…..hope it turns out okay!
Let me know if it does!
Is the red pepper taste strong? My husband doesn’t like bell peppers, but this recipe looks so good!
No, it’s not strong but you can also just leave it out or use another veggie instead.
Delicious! I had leftover butternut squash so I used that instead of the sweet potato. I used my immersion blender to mix things up at the end. I will definitely make this again and I’m so happy that it’s loaded with nutrients! To make it richer I may add coconut milk next time.
★★★★★
Delicious!! I added a dollop of vegan sour cream and I am in love! Thank you!
★★★★★
Is that a red bell pepper or a red chili pepper?
Red bell pepper. Enjoy!
This was a huge hit with my family
★★★★★
I am giving this a 3 only because of the way I made it and how it turned out. I made this in the crockpot and doubled the recipe. I used butternut squash instead of sweet potatoes or regular potatoes. The broth of the chowder had good flavor but, there was to much broth. My guess is, When making it in a crockpot , probably less liquid needs to be added. My crockpot setting has 4,6,8,10 hours, I chose for it to be done in 4 hours, but the butternut squash got to soft. Also, I think a potato probably makes it a little more thicker than butternut squash after it is blended. Because there was to much liquid I added 2 cans of chickpeas to it and I still have a good amount of liquid left. Because the broth of the chowder was tasty, I will make it again and use sweet potatoes or regular potatoes and make it on the stove. Hopefully it will have less liquid and be a little more creamy in texture. It was good made with the butternut squash but, I will definitely make it on the stove next time if I try using butternut squash again. I am not giving up with the crockpot method on this recipe, I will keep experimenting.
I tripled the recipe and found it to have a lot of liquid left. I did add some cornstarch as a thickening agent and it helped get it to a better consistency.