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.
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Vegan Sweet Potato Corn Chowder
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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.
Keywords: easy, healthy, vegetarian, meatless
Nutrition
- Serving Size: 1
- Calories: 186
- Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 6 g
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.
★★★★★
Very nice and easy to make recipe!! My family like corn too. Going to make it for dinner. Thanks for sharing!!!
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 “
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.
wow!! Great recipe and healthy!! Loved this .. Wann it right now 🙂
★★★★★
Nice RECIPE
★★★★★
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 🙂
Totally perfect for the first days of Fall and the sweet potato and corn is awesome together! I hope you enjoy it!
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!
Hope you enjoy it if you try the recipe!
What a wonderful blend of spring and fall flavors. And I love how short the ingredient list is!
Me too! I’m all about quick and easy recipes.
This is a cozy meal in a bowl! This is perfect comfort food for fall!
★★★★★
Would it be too ridiculous to use tinned corn? I’ve got some in my pantry and would love to use it up.
That should be fine. Enjoy!
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!
★★★★★
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!
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!
I added one can of light coconut milk and it was perfect!! Thanks
This is just gorgeous and crazy filling! I loved this recipe, thanks for posting 🙂
★★★★★
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!
★★★★★
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!
Great receipe! Vegan and non-vegan alike loved it!
Awesome, Mary! So happy to hear it!
Eating this as I type! Fantastic! Easy to make and hard to stop eating! Really delicious recipe with a fresh twist to sweet potato soups! I will do this again and again! YUM! Thank You!
★★★★★
yay! So glad you’re enjoying it! Thanks for the comment.
I can’t decide if the 1 red pepper is a bell pepper or hot pepper? If it is supposed to be a hot pepper, can a jalapeno substitute? so it isn’t super spicy?
Hi there, it’s a bell pepper, not a spicy pepper. Although, you can add jalapeno if you want a bit of spice!
This recipe rocks. It came out great. I used many potatoes instead of larger sweet potato and it worked out perfectly. I love the layers of flavors and textures. Thanks so much!
★★★★★
I meant to say “many little potatoes”…a mix of red of white. They are less than an inch long each. Adorable and delicious.
Nice! Sounds delicious with baby potatoes! Glad you enjoyed it.
Delicious! Only thing I changed was green pepper instead of celery, and used an immersion blender to thicken it. Will definitely be making this often.
★★★★★
Wonderful! So glad you enjoyed it!
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.
This was a huge hit with my family
★★★★★
Is that a red bell pepper or a red chili pepper?
Red bell pepper. Enjoy!
Delicious!! I added a dollop of vegan sour cream and I am in love! Thank you!
★★★★★
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.
★★★★★
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.
I’m going to use butternut squash instead of sweet potato…..hope it turns out okay!
Let me know if it does!
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 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!