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:

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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.

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 days worth of vitamin A and 70% of your daily vitamin C.

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, removed 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.

Vegan Sweet Potato Corn Chowder

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★★★★★

5 from 6 reviews

• Author: Deryn Macey
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 6
• Category: Soup, Entree
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free

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Description

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.

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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 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

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Instructions

1. 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.
2. Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.
3. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
4. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
5. 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