This chunky soup is the perfect combination of sweet, savory, and herby and is so easy to make. Use fresh sweet corn during the summer when it’s in season or use frozen corn kernels to make this Sweet Potato Corn Chowder all year long. Ready in about 30 minutes!
Easy to make the day of, but also may be prepped ahead and kept in the fridge for several days or in the freezer for longer.
This chowder is quickly becoming one of my favorite cozy vegan soup recipes and I think it will be one of yours, too!
Ingredients you need
Ingredient notes and substitutions
Sweet potatoes ~ Peel them and remove any blemishes. Dice them into small bite size pieces. The smaller the dice, the quicker they will cook.
Butternut squash may be used instead of sweet potatoes. Red or gold potatoes may be also be used, but it will result in a little different flavor profile.
Corn ~ Fresh summer sweet corn from your local farm or farmer’s market is the best when it’s season. Otherwise, use frozen sweet corn which can be found all year round and is a staple in our house!
Other veggies ~ Onions, celery, and red bell pepper bring flavor, color, and extra nutrients to round out the soup. Finely dice all of these.
You can add a poblano, jalapeño or serrano pepper, if you like a little heat, like in my Spicy Summer Corn Soup.
Want even more veggies? Small cauliflower florets would be a tasty addition to this chowder recipe, like in my Sweet Potato Cauliflower Soup.
Broth ~ Low-sodium vegetable broth is my go-to so we can control how much salt we add later. If you have regular broth, not low-sodium, that’s fine…just taste before adding extra salt to see if you even need any.
Milk ~ I like coconut milk for this corn chowder. It’s thick and rich. Any unsweetened, non-dairy milk will do.
Flour ~ A couple tablespoons of flour help to thicken the broth and make a lovely creamy base. Gluten-free flour may be used.
As an alternative, you can purée half of the soup either with an immersion blender in the pot or by transferring it to a counter top blender and then carefully transferring back to the soup pot.
Spices and herbs ~ Herby thyme, smoked paprika, and earthy turmeric all complement the flavors of this sweet potato corn chowder well. Salt and pepper is a must for seasoning just about anything. And a little pinch of cayenne give a nice subtle kick to balance the sweetness, but is optional.
Rosemary or oregano would be good alternatives for the thyme, if you prefer. Chili powder and cumin could also be used instead of smoked paprika and turmeric.
Nutritional yeast ~ This brings a savory, somewhat cheesy flavor to the vegan chowder. It’s optional, but highly recommended.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Sauté the onions, celery, and pepper until tender.
Add the spices, herbs, and flour and stir well until fragrant.
Add the sweet potatoes and broth, bring to a boil, then decrease heat and simmer until the potatoes are fork tender.
Add the corn, milk, and nutritional yeast and heat through.
Taste and adjust seasoning, if necessary.
Serve garnished with sliced green onions and chopped fresh thyme, if desired. A slice of vegan garlic bread on the side is always a good idea, as well!
Storage and freezing
Fridge: Store leftovers in an air-tight container for 5-6 days.
Freezer: You could also freeze this sweet potato corn chowder. Let it cool completely before transferring to a freezer-safe container or plastic zip-top bag. It should keep well for up to 3 months.
Reheat: From frozen, thaw overnight in the fridge. Gently reheat in a pot on the stovetop or in a bowl in the microwave. Add more broth, if necessary, to thin out as it will thicken just a bit as it sits.
Pro tips and tricks
~ Dice the sweet potatoes into small bite size pieces. The smaller the dice, the quicker they’ll cook.
~ Stir the flour into the sautéed veggies until no lumps remain before adding any broth.
~ Bring the soup to a boil for a few minutes to activate the thickening power of the flour before decreasing the heat to a simmer.
~ If you like an even thicker soup base, purée half of the soup with an immersion blender. Alternatively, you can transfer half of the soup to a blender, purée, and then carefully transfer back to the soup pot.
~ On the flip side, if you find the soup too thick, add a bit more broth or milk and stir well.
~ Always taste and adjust seasoning to your liking.
Chowder is a type of thick soup or stew. Most chowders have a creamy soup base with chunks of meat, seafood, and/or vegetables. This vegan chowder doesn’t contain any meat or dairy, but rich coconut milk takes the place of cream and chunky sweet potatoes and corn make it hearty.
Yes! Frozen corn is packaged at peak ripeness and is an easy, affordable way to make this chowder all year round.
This particular chowder recipe definitely has a sweetness to it. The onions, celery, peppers, thyme, turmeric, and smoked paprika all help to balance the sweetness of the corn and sweet potatoes. However, you can use red or gold potatoes instead of sweet potatoes, if you prefer.
More vegan soup recipes
- Creamy Vegan Cauliflower Soup
- Vegan Minestrone
- Lentil Rice Soup
- Vegan Black Bean Soup
- Vegan Split Pea Soup
- Butternut Squash Apple Soup
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Sweet Potato Corn Chowder
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 ribs celery diced
- 1 red bell pepper seeded and diced
- 1 ½ teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teapsoon black pepper
- ½ teaspoon ground turmeric
- pinch cayenne optional
- 2 tablespoons flour or cornstarch
- 2 sweet potatoes peeled and diced
- 4 cups low-sodium vegetable broth
- 3 cups corn fresh or frozen
- 1 cup non-dairy milk
- 3-4 tablespoons nutritional yeast
- sliced green onion
- chopped fresh thyme
- Heat the oil in a soup pot over medium heat. Add the onions, celery, and bell pepper and sauté until the onion is soft and translucent, about 5 minutes.
- Add the thyme, paprika, salt, pepper, turmeric, cayenne, and flour and stir well to combine. Sauté 1-2 minutes until the herbs and spices are fragrant.
- Add the sweet potatoes and broth and stir well to combine. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer for 15 to 20 minutes until the sweet potatoes are tender and easily pierced with a fork.
- Add the corn, milk and nutritional yeast, stir well, and simmer another 1 to 2 minutes to heat through.
- Serve hot garnished with sliced green onions and fresh chopped thyme.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.