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This Vegan Sweet Potato Corn Chowder has earned a permanent spot in our rotation — chunky, hearty, and packed with the perfect combination of sweet, savory, and herby flavors. Sweet potatoes and corn simmer in a rich coconut milk broth seasoned with smoked paprika, turmeric, and thyme until everything is tender and deeply satisfying. Ready in about 30 minutes and completely dairy-free.
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Use fresh sweet corn straight from the cob during summer when it’s at its peak, or reach for frozen corn the rest of the year — this chowder is genuinely delicious either way. Hearty enough to serve as a full meal with a hunk of crusty bread, but also wonderful alongside a sandwich or salad for something a little lighter.
Reader Lori said it best: “This soup may just be my absolute favorite. I have made it twice now and I love it. There is nothing I would change.” And she’s not alone — this one gets five stars every time.
Why you’ll love this recipe
- Ready in just 30 minutes
- Completely vegan and dairy-free
- Works year-round — use fresh or frozen corn
- One pot — minimal cleanup
- Easily made gluten-free — use cornstarch instead of flour
- Kid-friendly — subtly sweet and deeply satisfying
- Freezer-friendly — great for meal prep
- Crowd-pleasing — even non-vegans love this one
Ingredients you need
Ingredient notes and substitutions
- Sweet potatoes ~ Peel and dice them into small, uniform bite-size pieces — the smaller the dice, the faster they’ll cook. Any variety of sweet potato works here. Butternut squash is a wonderful substitute and several readers have made it that way with great results — or make my Butternut Squash Corn Soup. Red or gold potatoes also work but will give a slightly less sweet flavor profile.
- Corn ~ Fresh sweet corn cut straight from the cob is absolutely incredible here during summer when it’s in season. Frozen corn works just as well the rest of the year and is what I use most often. Two or three ears of corn will give you about 3 cups of kernels.
- Celery ~ If you’re not a celery fan, diced carrots make a great swap.
- Red bell pepper ~ Adds sweetness, color, and flavor. Orange or yellow peppers work equally well. If you want a little heat, add a diced poblano, jalapeño, or serrano pepper alongside — similar to my Spicy Summer Corn Soup.
- Non-dairy milk ~ Full-fat coconut milk is my favorite here — it gives the chowder a rich, velvety base that pairs so well with the sweet potatoes and corn. Any unsweetened non-dairy milk works, though — oat milk, cashew, or soy all give great results.
- Flour or cornstarch ~ Just two tablespoons thickens the broth into that classic chowder consistency. For a gluten-free version, use cornstarch instead of flour. Alternatively, skip it entirely and partially blend the finished soup for a naturally thicker base.
- Nutritional yeast ~ Adds a savory, subtly cheesy depth that takes this chowder from good to great. Highly recommended — don’t skip it if you can help it! Find it in the natural foods section of most grocery stores.
- Spices ~ The combination of smoked paprika, turmeric, and thyme is what makes this chowder taste so interesting and complex. Rosemary or oregano can substitute for thyme. Chili powder and cumin can substitute for smoked paprika and turmeric for a more Southwestern flavor profile. If you like curry flavors, you’ll want to try my Creamy Curried Corn Soup!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Step 1: Sauté the aromatics.
Heat olive oil in a large soup pot over medium heat. Add the diced onion, celery, and bell pepper and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
Step 2: Add the spices and flour.
Add the thyme, smoked paprika, turmeric, cayenne, salt, pepper, and flour. Stir well to coat the vegetables until no lumps of flour remain and the spices are fragrant, about 1-2 minutes.
Step 3: Add the sweet potatoes and broth.
Pour in the vegetable broth and add the diced sweet potatoes. Stir well to combine. Increase the heat and bring to a boil, then reduce to medium-low and simmer for 15-20 minutes until the sweet potatoes are completely tender and easily pierced with a fork.
Step 4: Add corn, milk, and nutritional yeast.
Add the corn, non-dairy milk, and nutritional yeast. Stir well and simmer another 1-2 minutes to heat everything through.
Step 5: Taste, adjust, and serve.
Taste the chowder and adjust salt and pepper as needed. Ladle into bowls and serve garnished with sliced green onions and fresh thyme. A slice of vegan garlic bread on the side is always a good idea!
Serving suggestions
This chowder is satisfying enough to be a complete meal but also pairs beautifully with:
- Crusty bread or vegan garlic bread — for dunking into that rich, flavorful broth
- A leafy green salad — try it alongside a Chopped Kale Salad or Butter Lettuce Salad
- A sandwich — a Vegan BLT Sandwich or Pesto Tofu Sandwich makes this a fully
satisfying lunch - Cornbread — Vegan Jalapeño Cornbread alongside this chowder is an absolutely perfect pairing
Storage and freezing
Fridge: Store leftovers in an airtight container for 5-6 days. The chowder will thicken as it sits — just add a splash of vegetable broth or milk when reheating to loosen it up.
Freezer: Let the chowder cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, adding more broth as needed.
Meal prep tip: This is one of the best meal-prep soups around. Make a double batch on Sunday and pack it for lunches all week — it reheats perfecdtly and tastes even better the second day.
Pro tips and tricks
Dice the sweet potatoes small and uniform. Smaller pieces cook faster and more evenly — aim for about ½ inch cubes.
Stir the flour in thoroughly before adding broth. Make sure no lumps remain before you pour in the liquid — this ensures a smooth, evenly thickened base.
Bring to a full boil before reducing heat. A few minutes at a full boil activates the thickening power of the flour and helps the potatoes start cooking properly.
Taste before adding extra salt. If you’re using regular (not low-sodium) vegetable broth, the soup may already have plenty of salt. Always taste first.
Don’t skip the nutritional yeast. It adds a savory depth that makes the broth taste more complex and satisfying. If you can’t find it, a tablespoon of white miso stirred in at the end is a good substitute.
Make it ahead. This chowder tastes even better the next day — the flavors deepen and meld beautifully overnight. Make a double batch and enjoy it all week.
FAQs
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 potato soup recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Sweet Potato Corn Chowder
Recommended Equipment
Ingredients
- 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
To serve
- sliced green onion
- chopped fresh thyme
Instructions
- 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.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Lori
This soup may just be my absolute favorite. I have made it twice now and I love it. I am not vegan but made it vegan and there is nothing I would change. First time I used celery and second time I used carrots.
So darn good.
Jenn Sebestyen
That’s wonderful, Lori. I’m so happy to hear you love it! Thank you so much for your feedback!
Bette
My new favorite soup. I’m a kidney patient so I have to watch a lot of the ingredients in the different dishes. This soup is right on for me. It’s definitely in my rotation. Thanks!
Jenn Sebestyen
I’m so glad you love it, Bette! Thank you so much for your comment.
Dennis
Loved this soup recipe. Spectacular! Doubled the recipe and used 1 red bell pepper and 1 green bell pepper, 2 cans of sweet corn. This is definitely a keeper! Thank you.
Jenn Sebestyen
I’m so glad you love it, Dennis! Thank you so much for your comment.
Dennis
Thanks. I have a butternut squash that I’m considering using when I make this soup again soon. Any thoughts?
Dennis
Jenn Sebestyen
That would work great in place of the sweet potato! I have a couple of soups specifically for butternut squash, too, if you want to try something different. Just use the search bar to search for butternut squash soup.
T
My husband and I loved this soup. The flavors work so well together. It’s even great reheated the next day.
Jenn Sebestyen
I’m so happy to hear that. Thank you!
Debbie
Hearty and delicious! Loved the spicing. Used oat milk and corn starch. Wonderful!
Jenn Sebestyen
I’m so glad you enjoyed it, Debbie! Thank you for your feedback.
Mandy Applegate
I loved the flavors of the soup and it was so easy to make!
Alex Bala
I’m loving this chowder recipe! I’ve never had sweet potatoes in chowder. What a great idea. I also love the addition of coconut milk!
Jennifer
This soup is delish! I love that it is dairy-free and meat-free – so good! Was easy to make, too!
Shruthi
Love how chunky this soup is, and love the combination of sweet potato and corn! Will add this to my regular rotation for sure.