Vegan Sweet Potato Corn Chowder
You’ll love this easy 30-minute sweet potato corn chowder for a warm and comforting meal any night of the week.
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
- 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.
Step 2. Add the sweet potato and broth, bring to a light simmer and cook for 5-6 minutes, uncovered.
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.
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.
Stir to combine, season with salt and pepper, if needed, and enjoy!
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
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.
Related Recipes
- Creamy Cauliflower Wild Rice Soup
- Cauliflower Sweet Potato Turmeric Soup
- Cauliflower Potato Soup with Peas
- Easy Vegan Minestrone Soup
- Vegan Chickpea Vegetable Chowder
Did you make this recipe? Click here to leave a review!
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Vegan Sweet Potato Corn Chowder
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Prep Time: 10 mins -
Cook Time: 25 mins
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Total Time: 35 minutes
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Yield: 6 1x
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Category: Soup, Entree
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Method: Stovetop
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Cuisine: American
- Diet: Vegan
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 7-8 minutes.
- Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
- Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
- Season with salt and pepper and serve right away.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 186
- Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 6 g
Keywords: vegan corn chowder, sweet potato corn chowder
Originally published on September 3, 2014. Updated with new photos and text on November 24, 2020.
This was so good! 5 stars all the way. My 9 month old and 3 year old just ate this up. I had two bowls. Thanks for the recipe.
This was delicious and easy to make. I made it in my instapot instead of the stove, putting it under pressure for 11min. I did sauté the onion and garlic in the pot before adding the other ingredients, but I omitted the celery. I also used an immersion blender because I’m lazy, so mine was a bit chunkier but just as good.
★★★★★
Great! I’ve never made it in an Instant Pot, so that’s good to know. So glad you enjoyed it!
This recipe is incredible! I did have to make a few substitutes as I didn’t have everything so I used zucchini instead of celery and tomatoes instead of red bell pepper, I also added some coconut cream at the end. My whole family loved it, so thank you for the wonderful recipe.
★★★★★
Fantastic! This recipe is a keeper. I was out of celery, so I subbed some carrot. It was tasty, but increased the needed cook time a bit.
★★★★★
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.
★★★★★
Stephanie before using coconut milk, please try using the sweet potato. I think that will give you the richer taste. I just made this soup tonight and I’m amazed how tasty, rich and filling. Have fun and enjoy your next batch.
★★★★★
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.