Vegan Sweet Potato Corn Chowder
This easy Vegan Sweet Potato Corn Chowder is hearty, flavorful, and ready in about 30 minutes. Use fresh summer corn or frozen corn year-round. A family favorite everyone will love!
Servings: 6 servings
Calories: 271kcal
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
~ 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.
Nutrition
Serving: 1.3cups | Calories: 271kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 505mg | Potassium: 296mg | Fiber: 6g | Sugar: 14g