Happy Friday to you all! I don’t know about you, but I’m stoked that it’s Friday. This means that my husband will be home soon for two whole days! I hinted at my newest adventure in Vegan cooking on my Instagram feed: Sweet Potato Corn Chowder. I’m super excited to share my recipe with everyone! Let me know if you make it; I’d love to hear how it went!
This corn chowder is thick and chunky with the perfect balance of sweet, salty, and spicy! It’s perfect paired with warm, homemade bread (which I also have a recipe for!).
- 1/2 bag frozen corn
- One sweet potato, cut into cubes
- One box of veggie broth (~32 oz)
- One can of thick coconut milk (~10 oz)
- I used the brand “Tase of Thai” and I wasn’t let down
- Thyme and rosemary (fresh is best)
- Your choice of sweetener (agave, maple syrup… etc.)
- (I used organic honey because I had some left over from before I went Vegan – It’s expensive, and I didn’t want it to go to waste – don’t burn me at the stake)
- 1/2 an onion, diced
- 1 carrot, cut into discs
- 1 tbsp minced garlic (fresh is best)
- Salt and pepper to taste
- 1 bay leaf
- 2-3 tbsp vegan butter/olive oil for sauteing and adding flour to
- 2-3 tbsp flour for thickening
- Pinch of ground red pepper for heat (optional)
Sweet Potato Corn Chowder Recipe
- Heat a large soup pan or dutch oven (my preference) over medium-high heat.
- Toss in the vegan butter or oil, whichever you chose to use.
- Add your onion and carrots once the butter is melted and bubbly.
- Salt and pepper everything to taste.
- My guess would be that I used about 1tsp of salt and 1tsp of pepper, but I honestly don’t measure this when I’m cooking.
- Saute the veggies for about 4-5 minutes, until the onions start to “sweat” a little bit of moisture.
- Add your garlic to the pan and saute for an extra minute.
- Add your flour to the mixture and stir everything to combine the flour.
- stir until all the flour forms a pasty coat on the vegetables, and there are no dry spots.
- Pour in your vegetable broth, and add your spices (thyme, rosemary, bay leaf, ground red pepper).
- Bring everything to a boil.
- Add your sweet potato and cook for about 7-10 minutes, or until the sweet potatoes are almost done.
- This is important. If you cook the sweet potatoes too much at this stage, they’ll be mush when your soup is complete.
- Add the frozen corn, sweetener to taste, and the can of coconut cream.
- I used about 2 tsp of my sweetener, but what you’re aiming for is a perfect balance of the salty/sweet/spicy combination of spices. Only you can determine what tastes best for you.
- Bring everything to a boil again and test the sweet potatoes. When they are almost too mushy to stay together in the pot, you’ve reached the perfect consistency.
- My favorite: Serve with bread and enjoy!
I think this is the best recipe I’ve come up with thus far. This soup completely satisfied my craving for a creamy, fall-kick-off meal. I was warmed right to my toes, and it was perfect to dip my homemade sourdough bread in. I can’t recommend this more.
If you try it out, please let me know how it went! Did you love this sweet potato corn chowder as much as I did? What changes did you make?
Let’s chat! BIEE!
Until next time,