With fall around the corner, it's time for cosy and warming meals like this sweet potato and corn chowder. It combines sweet potato, corn, sweet paprika, turmeric and creamy coconut milk for lots of flavour. Perfect for an easy dinner, it can also be frozen for another day!
Chowder recipes are some of my favourite soups to make. This recipe joins my vegan corn chowder and cauliflower and corn chowder here on the site and often on my menu!
Using sweet potato in this recipe makes it feel hearty, helps thicken to that almost stew-like texture that is so good and makes it a rather pretty soup too!
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Why you'll love this recipe
- Healthy. So many healthy vegetables, herbs and spices in this vegan sweet potato corn chowder.
- Flavourful. A really cosy soup for the fall and winter months gently spiced with sweet paprika and turmeric.
- Easy to make. A very simple chowder recipe, with a half hour cook time.
Ingredients
This sweet potato and corn chowder uses vegetables, spices and coconut milk. The main ingredients you will need are:
- Sweet potato, corn, bell pepper and broccoli - this chowder is full of healthy vegetables, and if you have kids perhaps a good way to sneak some extra in . . .
- Spices - we use sweet paprika and turmeric for a hint of spice that isn't overpowering.
- Vegetable broth - to make the chowder.
- Coconut milk - this adds a lovely creaminess.
Make sure to see the recipe card below for the full ingredients list and quantities!
Step by step instructions
STEP 1: In a large pan fry the onion and garlic in the olive oil on a low heat until softened. Add the vegetables and spices and cook for around 5 minutes, stirring occasionally.
STEP 2: Pour in the vegetable stock and bring the mixture to a boil. Lower to a gentle simmer and pour in the coconut milk, stirring so combined. Cook for 20-25 minutes so the vegetables are fork-soft.
STEP 3: Add about a third of the mixture to a food processor and blend, then pour back into the pan. Stir well, and then transfer to your bowls. Season with salt and pepper, if using.
Recipe tips and notes
- While sweet potato and corn are the main vegetables of this chowder, you may wish to swap out the vegetables you prefer or have to have.
- An immersion blender can be used for a few moments if you don't have access to a food processor.
- If you want more heat and spice, then you can use regular paprika. I suggest not for my low histamine readers - best to stick to the lower rated histamine levels of sweet paprika.
More soup recipes to enjoy
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Sweet potato and corn chowder
Ingredients
- 1 Tbsp. olive oil
- 0.5 white onion diced
- 1 garlic clove optional, finely diced
- 3 cups sweet potato diced
- 2 cups sweetcorn
- 0.5 cups bell peppers diced
- 0.5 cups broccoli diced
- 1 Tsp. sweet paprika
- 0.5 Tsp. turmeric
- 1.5 cups vegetable broth
- 0.5 cups coconut milk
- pinch salt
- pinch black pepper optional
Instructions
- In a large pan fry the onion and garlic in the olive oil on a low heat for 4-5 minutes, until softened. Add the vegetables and spices and cook for around 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Lower to a gentle simmer and pour in the coconut milk, stirring so combined. Cook for 20-25 minutes so the vegetables are fork-soft.
- Add about a third of the mixture to a food processor (or I use a Nutribullet) and blend, then pour back into the pan. Stir well, and then transfer to your bowls. Sprinkle over salt and pepper, if using.
- Serve immediately and enjoy!
Notes
- For vegetable broth, be careful around ingredients of store-bought brands if you follow a low histamine diet. Or make your own and freeze, and then reheat quickly when using.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:- garlic, which scores 1.
- black pepper, which is optional
- vegetable stock will vary depending on the brand and ingredients
Sheryl says
This sounds like such a warm and nourishing sweet mix. Perfect for the autumn season or a rainy day!
throughthefibrofog says
Yes! Perfect for the colder season I think 🙂
Katie Clark says
This is a definite winner for fall her in Michigan. How would you freeze? Bag or container? I really need to stock up on some healthy go to meals when I'm feeling well.
throughthefibrofog says
Hi Katie, I tend to freeze in a container but a bag would work well too! Hope you like it. It must be beautiful in Michigan in the fall.
Katie Clark says
So proud of myself! Got the ingredients yesterday. Made it today. The fall sun is out and the maple leaves are turning oranges, reds, and yellows already. Perfect for greeting my husband after he had a long road trip. Easy, but delishes.
throughthefibrofog says
Oh amazing Katie! So happy you felt well enough to go shopping and make the chowder. I'm glad you found it easy, and hope you both enjoy the meal!
Alison says
This looks delicious! If this cool weather sticks around, I may be making this one soon! Otherwise, I'll make it as soon as it stays chilly. This looks perfect for me to do as a lunch for myself - Al will be full-time at some point in October we think, so this would be great to make then(when he's home, I'd rather we made/had something for both of us, and he's not a fan of sweet potatoes). I've also got an immersion blender, so that aspect will be easy too! So looking forward to this!
throughthefibrofog says
Really hope you like it Alison! I've been making a triple batch and then freezing for an easy lunch or dinner to reheat. Super easy recipe, and yes, immersion blender will work perfectly.
Shruti Chopra says
Yumm... This is such a lovely wholesome looking soup!
That time of the year is approaching when we love that thick creamy soup - it's just so comforting and this soup reminds me of that.
I'll have to give this one a go!
throughthefibrofog says
Hope you enjoy it! Perfect for a cosy night in during the Mumbai monsoons maybe?!