Vegan Sweet Potato Corn Chowder

Bowl of sweet potato corn chowder. Another bowl of soup in background.

4.94 from 33 votes

This healthy vegan sweet potato corn chowder can be on the table in about 30 minutes for a delicious dish the whole family will enjoy.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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 bell pepper diced
4 cups frozen corn 680 g
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
salt and pepper to taste

Instructions

Add the onion, garlic and celery to a large soup pot or Dutch oven 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. Make sure you allow the steam to escape while blending. You can also use an immersion blender directly in the pot and blend until you reach your desired consistency.
Pour the blended portion back into the pot with the unblended soup and stir to combine. Taste and season with salt and pepper and serve right away.

Notes

Store leftovers in a sealed container in the fridge for up to 5 days. To freeze, cool and freeze in heavy-duty freezer bags or a sealed container for 2-3 months. Thaw overnight in the fridge. Reheat soup in a pot on the stovetop, stirring until simmering, or individual servings in the microwave in 30-45 second intervals, stirring between intervals until heated through.

Nutrition

Serving: 1/6th of recipe | Calories: 186kcal | Carbohydrates: 40g | Protein: 6g | Fiber: 6g