Heat a large heavy-bottomed pot over medium heat. Add diced onion, celery and garlic with ⅓ 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 ⅔ 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.
If you'd like a smoky flavour, try ½ teaspoon of smoked paprika instead of the regular paprika. Remember, you can always add more seasoning, but it's difficult to tone down something that has been over-seasoned.