Vegan Sweet Potato Corn Chowder Recipes

VEGAN SWEET POTATO CORN CHOWDER

Vegan Sweet Potato Corn Chowder image

This healthy, cozy, fall-inspired sweet potato corn chowder can be on the table in about 30 minutes. It's full of flavour, nutritious and easy to make with just a few simple ingredients.

Provided by Deryn Macey

Categories Soup

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red bell pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste

Steps:

Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
Season with salt and pepper and serve right away.

Nutrition Facts : ServingSize 1/6th of recipe, Calories 186 calories, Fat 0 g, Carbohydrate 40 g, Fiber 6 g, Protein 6 g

SWEET POTATO AND CORN CHOWDER

Sweet Potato and Corn Chowder image

Provided by Geoffrey Zakarian

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice
2 cups diced peeled sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder
One 15-ounce can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives

Steps:

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
Plate into individual bowls and garnish with the crispy bacon and chives.

ROASTED SWEET POTATO CORN CHOWDER

Roasted Sweet Potato Corn Chowder image

This is a fantastic dish that anyone can eat. It uses whole, fresh foods, and it's dairy free, gluten free, sugar free and vegan. Whenever I make it, I know everyone will love it. It's one of my all time favorite recipes!

Provided by Mellie M.

Categories Chowders

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 medium sweet potatoes, cut into 1/2 inch dice
2 tablespoons corn oil
salt & freshly ground black pepper
1 lb frozen corn kernels (about 4 cups)
1 cup water
1 1/2 cups celery, finely diced
1 cup red onion, diced
1/4 cup shallot, diced
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 russet potato
2 tablespoons parsley, minced

Steps:

Set the oven rack in the center and preheat the over to 425°F Oil a large roasting pan.
Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 TB of the oil. Season well with salt and pepper. Roast until tender, tossing once or twice, 15-20 minutes.
Reserve 1 cup of corn kernels. In a blender, puree the remaining corn with the water until very smooth, about 2 minutes. (If the corn kernel skins refuse to break down, and they look unsightly to you, pass the mixture through a sieve.) Set aside.
In a heavy soup pot, heat the remaining TB of oil. Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes. Add the tomato paste and thyme and cook another minute, stirring frequently. Add the broth, pureed corn, bay leaf, 1 tsp salt, and pepper to taste.
While bringing the chowder to a boil, peel the potato, cut it inch ½ inch dice, and add it to the pot. Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
Remove the bay leaf. Add the reserved corn kernels, roasted sweet potatoes, and parsley. Adjust seasonings.

Nutrition Facts : Calories 159.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 0.9, Sodium 358.7, Carbohydrate 32.7, Fiber 3.6, Sugar 4.2, Protein 4.5

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