Roasted Sweet Potato Corn Chowder

Roasted Sweet Potato Corn Chowder

Mellie 0

"The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!"

Ingredients 1 h 30 m {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
  2. Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
  3. Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
  4. Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
  5. Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
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Reviews 57

  1. 84 Ratings


Very tasty! I had to make some modifications to fit what I had in the pantry, so my version was only gluten free, not vegan or dairy free. I did not have shallots or red onion, but yellow onion and 2 cloves of garlic tasted fine to me. No corn oil either, so I used extra virgin olive oil. I substituted chicken broth for the vegetable broth. No frozen corn on hand, so I used 2 cans of the green giant super sweet niblets, drained. I still reserved one cup, but pureed the rest, which was about 6 oz more corn than the recipe called for. But really, what can more corn hurt? :) Right before serving I put in somewhere between 3/4 and 1 cup of heavy cream. Not exactly sure as it was whatever was left in the container and I didn't think to measure before I dumped it in. It was good before I did that, it was over the top after the cream! I was wishing I had some shrimp to throw in there too, but not this time. Oh, and I just realized I didn't put in the parsley!!! Oh well!! Definitely a keeper and good enough for company. One suggestion is to roast 3 sweet potatoes, because they were good enough to eat like candy so not all of them made it into the soup. Oops!


this was fairly easy to make, very tasty and relatively healthy. couldn't find corn oil in the store, so just used vegetable oil b/c i couldn't find my olive oil. it was very flavorful and a nice combo for fall. one thing it could have used was a little kick. i put a few splashes of tabasco in my bowl, which was good, but not sure that was exactly what it needed. my husband thought white pepper may have done the trick. definitely a keeper.


If you like sweet potato you will love this soup. I used about 1.5 sweet potatoes (mine were huge!) and they took about 30 min to roast, but next time I will probably chop them into smaller cubes which should reduce the cook time. I added some hot sauce to mine, which kicked up the flavour just a bit. I would definitely make this again.