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)

Get excited.

sweet potato corn chowder pin


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,


Leave a Reply

2 Comment threads
1 Thread replies
Most reacted comment
Hottest comment thread
2 Comment authors
diysahmSophie Recent comment authors
newest oldest most voted
Notify of

Yum! Looking forward to trying this!


[…] the instant pot, I make double and freeze what doesn't make it into a meal prep container. You might recognize the soup as my amazing sweet potato corn chowder (click the image to see […]