Vegan Sweet Potato Corn Chowder

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. The recipe is:

• 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.
• 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).

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

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.
• Serving Ideas: Lime wedges, thinly sliced scallions or chives, scoop of vegan sour cream or plain yogurt, nutritional yeast, Coconut Bacon.

Step 1: 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.

Step 2: Add the chopped sweet potato and vegetable broth and bring the mixture to a light simmer. Cook it for another 6-7 minutes, uncovered.

Step 3: 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.

Step 4: 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.

Step 5: Pour the blended soup back into the pot with the unblended portion. Stir to mix everything together then taste and season with salt and pepper if needed.

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.

More Vegan Soups

• Creamy Cauliflower Wild Rice Soup
• Cauliflower Sweet Potato Turmeric Soup
• Cauliflower Potato Soup with Peas
• Easy Vegan Minestrone Soup