This sweet potato corn chowder is a cozy and warming delicious lunch or light dinner. Made without bacon, this is an easy vegan sweet potato chowder that's so nutritious and perfect for fall!
Chowder is one of my go-to soup recipes as it's so hearty and delicious. If you love chowder too, then perhaps you may like to see my vegan gluten free corn chowder and cauliflower corn chowder. Both so tasty and easy to make!
This vegan sweet potato corn chowder is almost a cross between a soup and a stew. It's decadently thick, making it as good for an evening meal with some sides as for lunch! We make it without bacon or dairy milk so it's suitable for a vegan diet, as well as being a gluten free and low histamine chowder.
⭐ Why you'll love this recipe
- Hearty. So many tasty vegetables, herbs and spices and the sweet potato makes it more hearty.
- Flavourful. A really cozy soup for the fall and winter months gently spiced with sweet paprika and turmeric and a hum of garlic.
- Easy to make. A very simple sweet potato chowder soup recipe, with a 30 minute cook time.
Make sure to see the recipe card below for the full ingredients list and quantities!
The main ingredients you will need are:
- Sweet potato, corn, bell pepper and carrot - this chowder is full of veggies, 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 stock - use one that is suitable for you, checking ingredients if you are vegan and/or gluten free.
- Coconut milk - the type that comes in a can rather than pouring milk.
📖 Swaps and variations
Swap carrots for broccoli. If you fancy some greens, then use broccoli instead!
Use canned or fresh sweet corn. Both work equally well, and canned is good for when corn is out of season!
Adjust the spices. This isn't meant to be a spicy chowder, but add more if you like an extra kick of heat.
🔪 Step by step instructions
Just a few simple steps to make this sweet potato corn chowder, and all are easy to do:
In a large pot 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 (image 1).
Pour in the vegetable stock and bring the mixture to a boil (image 2).
Lower to a gentle simmer and pour in the coconut milk, stirring to combine. Cook for 20-25 minutes or until the vegetables are fork tender (image 3).
Add about a third of the mixture to a food processor and blend (image 4), then pour back into the pot. Stir well, and then transfer to your bowls. Season with salt and black pepper, if using, and add a pinch of fresh parsley.
💭 Recipe tips and notes
- Dice the vegetables into fairly small pieces as we will be leaving some of them whole in the chowder.
- An immersion blender can be used for a few moments if you do not have a food processor or other blender.
- Add more spices for a greater kick of heat, to taste preference.
- If you do wish to have a more heat and it works for you, then a teaspoon of hot paprika can be used in place of sweet paprika
📋 Frequently asked questions
It's not 'hot' spicy, but has a lovely fragrant taste from the herbs and spices.
You can swap out for white potato, but you may need to add a little more broth as they are typically more starchy.
Yes, we don't use bacon or dairy milk so this chowder is suitable for a vegan diet.
🥣 More tasty soup recipes
Sweet Potato Corn Chowder (Vegan)
- Large pot
- 1 tablespoon olive oil
- ½ white onion diced
- 1 garlic clove minced or finely diced
- 3 cups sweet potato diced
- 2 cups sweetcorn
- ½ cup bell pepper diced
- 1 small carrot diced
- 1 teaspoon sweet paprika
- 0.5 teaspoon turmeric
- 1.5 cups vegetable stock
- ½ cup coconut milk
- pinch salt
- pinch black pepper optional
- pinch fresh parsley diced
- In a large pot fry the onion and garlic in 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 stock and bring the mixture to a boil. Lower to a very gentle simmer and pour in the coconut milk, stirring to combine. Cook for 20-25 minutes so the vegetables are fork tender.
- Pour about a third of the mixture into a food processor or blender and blend, then pour back into the pan. Stir well, and then transfer to your bowls. Sprinkle over salt and black pepper, if using, and garnish with fresh parsley. Serve immediately.
- Dice the vegetables fairly small as most will remain whole and won't be blended.
- The chowder be entirely blended, but I think it feels much more hearty to just blend a little to thicken.
- An immersion blender can be used for a few moments if you do not have a food processor or blender.
- Adjust the amount of spice to preference. This isn't a 'hot' soup in terms of spice, much a fragrant chowder.
- If you do wish to have a more heat and it works for you, then a teaspoon of hot paprika can be used in place of sweet paprika.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- black pepper, which scores 2 and is optional.
- vegetable stock will vary depending on the brand and ingredients.