Vegan Sweet Potato Corn Chowder

Invariably rich, the sweet potato lends it’s creamy nature to chowders and stews. With the exception of the nondairy milk, there is no added fat in this recipe! You can of course make it richer by using coconut or cashew cream in place of the almond milk.

Deliciously fresh on it’s own or with some crusty bread, bump it up a notch by topping with some vegan cheddar, bac’ny bits, and/or avocado.

Vegan Sweet Potato Corn Chowder (Serves 4-6)

2 large sweet potatoes, cubed 
1 onion, diced 
2 stalk celery, chopped
Corn from 3 ears, about 4 cups, cooked
4 cloves garlic, minced 
2 cups almond milk 
1/4 cup nutritional yeast
1 tbsp fresh thyme 
1 tbsp lemon juice or vinegar 
1 tbsp mustard 
1 bouillon cube 
salt and pepper to taste

Saute the onion and garlic in a medium stock pot with 1/4 cup water over medium heat. Add the sweet potato, celery, thyme, bouillon, and mustard. Cover and cook for about 15 minutes or until the sweet potato is cooked.

Put half the corn and half the cooked sweet potato in a blender with the almond milk. Blend until smooth and pour back into the medium stockpot. Add the rest of the corn, nutritional yeast, vinegar, and the salt and pepper to taste. Turn down heat to low and cook until warmed through.

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