Sweet Potato Corn Chowder

Kid Friendly Vegan Chowder With Sweet Potatoes

We love our corn chowder recipe that we make with potatoes and almond milk.

But my daughter Zoe and I wanted a sweet potato version for our husbands who don't eat potatoes.

I made this a more savory version, to offset the sweetness of the sweet potato, using soy milk instead of almond milk, and adding thyme, bay leaf, garlic and onion.

The result is a savory golden treat!

Total Prep and Cook Time: 45 minutes

Yield: 6 large servings

Nutrition Data, 358g Serving:238 cal, 42g carb, 6g fat, 159mg sodium, 6g fiber, 8g protein, 8g Sugars, low Saturated Fat, Cholesterol, good source Vit. A., Thiamin, Dietary Fiber. Estimated glycemic load 16

Ingredients:

6 ears fresh corn or 16 oz frozen corn
2 medium sweet potatoes
1 1/2 Tbsp oil
1 stalk celery, chopped fine
1/2 cup minced onion
1 clove garlic, minced
3 Tbsp garbanzo bean flour
2 cups water
1 vegetable bouillon cube
Or 2 cups vegetable stock
1/2 tsp thyme leaf
1 bay leaf
1 1/2 cups plain unsweetened organic soy milk
Salt & pepper to taste
1/4 cup minced fresh parsley

Directions:

Peel the corn and cut the kernels off the cobs. Set aside
Peel and cut the sweet potatoes into 3/4 inch pieces. Set aside
Mince garlic & onion. Chop celery
Heat oil on medium low in a large dutch oven or soup pot
Saute the garlic, onion and celery until soft
Add the garbanzo bean flour (besan) to the sautéed veggies, and stir until it starts to brown
Add the water + bouillon cube OR vegetable stock to the pot, and stir until the flour paste is completely mixed
Add the sweet potatoes, corn, thyme and bay leaf. Bring to boil, cover and turn heat to simmer. Cook for 15 - 20 minutes, until sweet potatoes are tender.
Remove 1 1/2 cups of the corn and sweet potato, using a slotted spoon. Add to blender with soy milk, and blend until smooth.
Pour the blended mixture into the pot, stir to mix, turn up the heat to medium high until soup is hot.
Add salt & pepper to taste, then stir in the minced parsley. Serve hot

Recipe Tips:

Fresh corn tastes best in this chowder, because it's sweet & juicy and helps to thicken the soup. 16 oz frozen corn is a close second, but add that in the last five mnutes of cooking rather than with the sweet potato.

Add some heat to this soup with a dash of chile or chipotle powder.

Sweet potato corn chowder should freeze well, if you can't eat a whole recipe. We usually just eat the leftovers at the next meal, or the next day, as it keeps well overnight in the fridge.

Recipe Comments:

This was a really good soup. I used regular AP flour and frozen corn (guessed at the amount that would equal 6 ears), plus I added cayenne. Very easy and tasty. - Deborah P.

Good call on the cayenne! I'd say a 10 oz pkg of frozen corn. Is that what you used? - Savvy Veg

I used about 2 cups frozen corn. It could have used more I think. But I had more sweet potato because mine were large - Deborah P.

I'll add 16 oz frozen corn to the recipe

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