Creamy Vegan Sweet Potato and Corn Chowder

Creamy Vegan Sweet Potato and Corn Chowder

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
greatjbritton
Recipe by  greatjbritton

“This warm chowder will make you feel sweet and full at the same time. The ginger may feel spicy at first, but it wears off quick while you still get the antioxidants. If more liquid is needed, add vegetable broth, water, or beer.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.
  2. Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.
  3. Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.
  4. Whisk flour into soup, stir until thickened, and remove soup from heat.

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Reviews (5)

Rate This Recipe
Lyyle
4

Lyyle

A good basic idea but too many pots and too much fuss. There is no need to boil the potatoes first. Just use the second step... saute aromatics in oil, add diced potatoes and corn. Add liquid, cook till potatoes are tender. Press into the pot with the back of your spoon to mash up for thickening or take a little out and blend then put back in. No flour needed. Besides the flour isn't used correctly in the first place... should be added to the fat. This application is correct for corn starch. It shouldn't take 30 minutes start to finish. I replaced the Yukon potato with finely diced carrot and the soy milk with coconut milk (added at the end,) but that's just personal dietary preference. Made a very nice lunch!

Soulshine1009
0

Soulshine1009

I was looking for a cold rainy spring day stew and came across this recipe and was intrigued. Usually my first try I follow a recipe according to the exact measures and prep, however, after reading the other comments I made the following modifications - pre-cut sweet potato boiled along with a russet, I forgot to reserve any of the water, so I used 3 cups of veg broth and 2 cups of coconut milk (so delicious unsweetened) I also added more than a pinch of cayenne and about a 1/2-1 teaspoon of smoked paprika. Oh and 1 cup of sweet baby peas added with the corn. I used gluten-free all purpose flour that I added to the onion, celery, garlic sautéed at the beginning to make a "roux" and begin the thickening early. It was so comforting and yummy ... I served with baked tofu crusted with old bay seasoned potato chips. Perfect for the day!

Coulee Girl
0

Coulee Girl

I am not Vegan but loved this recipe. Very unique, tasty and satisfying. Try it, you love it too!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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