Hearty Vegan Sweet Potato Corn Chowder
This Sweet Potato Corn Chowder is thick and chunky, slightly sweet and slightly spicy. It's free of oil, dairy, meat, and gluten, and it's incredibly delicious!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 cups onion diced
- 4 stalks (ribs) celery diced
- 2 cloves garlic minced
- 3 cups sweet potato peeled and diced
- 1 cup red bell pepper seeded and diced
- 4 cups corn kernels fresh or frozen
- 4 cups vegetable broth
- 1 tsp chili powder
- 1 tsp paprika
- 3/4 tsp turmeric
- 1/2 tsp dried red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Heat a large heavy-bottomed pot over medium heat. Add diced onion, celery and garlic with 1/3 cup vegetable stock and cook until onions and celery begin to soften, about 4 - 5 minutes.
Add sweet potato and vegetable broth, stir, bring to a boil, then reduce heat to simmer. Cook for 8 - 10 minutes.
Add red pepper, corn kernels and all seasonings. Simmer until sweet potato is fork-tender.
Transfer 2/3 of the chowder to a blender. Blend until smooth, then return to the pot. Taste to check the seasoning. Serve.
Refrigerate leftovers in a tightly sealed container for up to 4-5 days. Freeze for up to 3 months.
Calories: 186kcal | Carbohydrates: 42g | Protein: 4g | Fat: 1g | Sodium: 1074mg | Potassium: 529mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10965IU | Vitamin C: 39.4mg | Calcium: 40mg | Iron: 1.5mg