Sweet Potato Corn Chowder
This dairy-free Sweet Potato Corn Chowder is filled with a creamy broth, crispy soyrizo, sweet corn and tender sweet potatoes.
Corn chowder is one of those soups you can really eat any time of year. Make it in the summer when corn is in season. Or make it in the winter with frozen corn. The sweet potatoes add a really creamy texture. And the soyrizo adds a crispy saltiness. This soup is great for lunches and can be frozen for easy weeknight dinners.
Ingredients for Sweet Potato Corn Chowder
Here is what you need for this soup:
- soyrizo – you can also sub your favorite vegan sausage
- vegan butter
- yellow onionÂ
- garlicÂ
- smoked paprika
- poultry seasoning
- pepper
- red pepper flakesÂ
- flour
- broth – I used vegan chicken broth
- sweet potatoÂ
- corn – fresh or frozen
- non-dairy creamÂ
- chivesÂ
How to Make Sweet Potato Corn Chowder
Heat the stock pot over medium-high heat. Add the soyrizo and cook until browned and crispy. Remove from the pot and set aside.
Lower the heat to medium and melt the butter. Add the onion, garlic and dry seasonings. Cook for 3 minutes, stirring frequently. Add the flour and cook for another 2 minutes. Pour in the broth, sweet potatoes and corn. Bring to a boil, lower heat, partially cover and simmer for 15 minutes, or until the potatoes are fork tender.
Transfer 3/4 of the soup to a standing blender (or use an immersion blender) and blend until smooth. Pour it back into the stock pot with the non-dairy cream & soyrizo.
How to Serve
Reheat the soup until it is piping hot again. Ladle the soup into bowls and top with lots of fresh chives – you could also add green onions.
This soup can be prepped ahead of time for easy weekday lunches or frozen for later. This soup is comforting, hearty and delicious! It is a must try vegan soup idea!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Sweet Potato Corn Chowder I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Sweet Potato Corn Chowder
Ingredients
- 4 ounces soyrizo
- 4 tablespoons vegan butter
- 1 small yellow onion diced
- 3 cloves garlic diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- red pepper flakes to taste, optional
- 2 tablespoons flour
- 3 cups broth I used vegan chicken broth
- 3 cups sweet potato cubed, approx. 4 small potatoes
- 2 cups corn fresh or frozen
- 1 cup non-dairy cream or non-dairy milk, unsweetened
- chives for serving
Instructions
- Heat the stock pot over medium-high heat. Add the soyrizo and cook until browned and crispy. Remove from the pot and set aside.
- Lower the heat to medium and melt the butter. Add the onion, garlic and dry seasonings. Cook for 3 minutes, stirring frequently. Add the flour and cook for another 2 minutes. Pour in the broth, sweet potatoes and corn. Bring to a boil, lower heat, partially cover and simmer for 15 minutes, or until the potatoes are fork tender.
- Transfer 3/4 of the soup to a standing blender and blend until smooth. Pour it back into the stock pot with the non-dairy cream & soyrizo. Reheat for a few minutes, taste and add salt if needed.
- Serve hot with chopped chives on top.
Video
My husband who hates sweet potatoes loved this! Next time I will leave out the chili flakes too spicy for him. I used spicy impossible sausage to sprinkle on the top and added some homemade sourdough croutons. Thank you for the Awsome recipe.
Rene, I just made this for dinner and it is FANTASTIC!!! I made it as written. My entire family (all non-vegans) loved it. This is a WINNER!!!! I will definitely make this again.