1. Recipes

How to Make Creamy Vegan Sweet Potato and Corn Chowder - A Step-by-Step Guide

Are you looking for a hearty and delicious soup that is both vegan and packed with flavor? Look no further than this Creamy Vegan Sweet Potato and Corn Chowder recipe. This satisfying chowder is perfect for those chilly evenings when you crave something warm and comforting. It’s also a great way to incorporate more vegetables into your diet, as it’s filled with nutrient-rich sweet potatoes and corn.

This soup is not only vegan, but also gluten-free, making it suitable for a wide range...

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Ingredients

  • 3 small sweet potatoes, peeled
  • 1 Yukon Gold potato, peeled
  • 2 tablespoons olive oil
  • 1 cup chopped celery
  • ½ cup chopped sweet onion
  • 2 cloves garlic, minced
  • 2 cups corn kernels
  • 1 teaspoon chopped fresh ginger (Optional)
  • 2 cups soy milk
  • 1 cup vegetable broth
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried rosemary (Optional)
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 1 pinch cayenne pepper (Optional)
  • ¼ cup all-purpose flour

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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.
  • Whisk flour into soup, stir until thickened, and remove soup from heat.

    • Nutrition

    177 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 355mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 47mg
    • Iron: 4mg
    • Potassium: 412mg

    Categories

    Vegan recipes
    Sweet potato recipes
    Corn recipes
    Creamy recipes
    Chowder recipes