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This Spicy Sweet Potato Corn Chowder is a healthier, flavour-packed twist on the classic comfort food. Made with a thick and creamy cashew base, it's dairy-free and vegan-friendly.
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Loaded with nourishing veggies and deliciously flavoured with a touch of spice, this chowder is the perfect comfort food for chilly autumn and winter days.
Since this is one of those dishes that tastes even better the next day, I love making it for Sunday dinner and on meal prep days to take the leftovers for weekday lunches.
Is Sweet Potato Corn Chowder Healthy?
Made with real food ingredients and loaded with nourishing vegetables, this dairy-free Sweet Potato Corn Chowder is a healthier twist on the comforting classic.
Health Benefits
Fibre-rich. This Sweet Potato Corn Chowder is full of heart-healthy and blood sugar balancing fibre.
Rich in vitamins and minerals. This veggie-loaded Chowder is rich in beta carotene (vitamin A), potassium, vitamin C and iron.
Antioxidant-rich. Sweet potatoes are rich in many antioxidants, including carotenes, vitamins C and E. They also contain unique proteins that have been shown to increase the activity and production of a very important antioxidant, glutathione.
Seasonal Benefits
Autumn is a great time to make this Chowder with fresh seasonal produce. It's also a great comfort food for when the cooler weather hits.
Winter is the perfect time to enjoy the warmth and cozy comfort of this hearty Chowder.
How to Make Dairy-Free Sweet Potato Corn Chowder
Making Sweet Potato Corn Chowder without dairy is actually quite simple. It's even easier when you already have a batch of cashew cream on hand!
What You Will Need
Equipment
- Large soup pot (2 - 3 qts) to make a single batch of this recipe.
- Stovetop for heating the Chowder.
- Wooden spoon for stirring.
Ingredients
- Cashew cream provides the thick and creamy dairy-free base for this Chowder.
- Nutritional yeast offers a cheesy, nutty flavour without the dairy.
- Lemon juice adds a subtle tanginess that contributes to the dairy-free cheesy flavour.
- Quality mineral salt, such as Himalayan, Celtic or Sea salt completes the cheesy flavour of the cashew cream.
- Fresh or frozen corn is one of the main stars of this chowder, offering a mildly sweet and buttery flavour.
- Sweet potato is the other star of this dish, offering a deliciously sweet and earthy flavour.
- Vegetable Broth provides a richness of flavour and the soupy base of this Chowder.
- Celery provides a naturally salty and herbaceous flavour with a delicious crunch.
- Onion and garlic add depth and umami flavour.
- Spices offer a delicious flavour with a touch of heat that makes this Sweet Potato Chowder pop. You will need chipotle powder, chilli powder, garlic powder and ground turmeric. Plus, salt and pepper to taste.
- Extra virgin olive oil is used in a small amount to sauté the garlic and onion. It also offers a touch of healthy fats that increase the absorption of fat-soluble vitamins like vitamin A. You can also use pure cold-pressed avocado oil.
Step 1: Make Cheezy Cashew Cream
First, you will need to make a batch of Homemade Cashew Cream. Follow this step-by-step guide for all the tips and tricks. You can always make cashew cream a day or two in advance to shorten the preparation time of this Chowder.
Next, mix your cashew cream with the lemon juice, nutritional yeast and salt.
Step 2: Sauté
Heat a tablespoon or two of extra virgin olive oil or pure cold-pressed avocado oil in a large soup pot. Next, add the chopped onion, and cook for about a minute.
Then, add in the minced garlic and cook for a few more minutes, or until it becomes fragrant.
Toss in the chopped celery and diced sweet potato. Cook for another few seconds, stirring well. Next, stir in the corn, followed by the chilli powder, chipotle powder, garlic powder, and ground turmeric.
Step 3: Simmer
Pour in the vegetable broth, turn the heat up and bring to a rolling boil.
Once bubbling, turn the heat down and simmer for about 15 minutes, or until the sweet potatoes are soft. You should be able to poke a fork through them easily.
Step 4: Stir in Cream
Once the sweet potatoes are soft, stir in the cheezy cashew cream and mix well.
Cook for another 5 to 10 minutes to let the flavours meld. Stir often to prevent sticking.
Add salt and pepper to taste. Serve and enjoy warm!
Substitutions & Variations
Add peas, beans or lentils to provide a source of plant-based protein. You can also substitute them for the corn if needed.
Add more veggies, like mushrooms, green beans, or bell peppers, to increase the nutritional value and flavour. I love making this recipe on clean-out-the-fridge day to use up any vegetables before they go bad.
Use cashew yogurt instead of cashew cream for an extra tangy flavour and some gut-loving goodness.
My Top Tips
Prepare the cashew cream ahead of time to shorten the preparation time of this Sweet Potato Corn Chowder.
Make ahead or save the leftovers for lunches or a quick weeknight dinner! This is one of those dishes that tastes even better the next day. Giving the flavours time to mesh and meld makes this Chowder even more delicious. It's a great dish to make ahead for serving a crowd or to add to your meal prep rotation.
Saving & Storing
This Sweet Potato Corn Chowder can be refrigerated for 3 - 5 days in a well-sealed container. To reheat, warm over low heat, stirring consistently until it begins to steam or reaches your desired temperature.
What to Serve with Spicy Corn Chowder
My favourite thing to serve with this Spicy Corn Chowder is homemade Almond Flour Flatbread! It also goes great with salad or roasted vegetables like Crunchy Crack Broccoli. If you need an extra dose of warmth, you can even serve it with these Savoury Spiced Sweet Potato Muffins.
FAQs
Freezing can change the texture of this homemade Corn Chowder. It is best refrigerated and used within 5 days. However, if you do plan on freezing it, it is best to skip adding the cashew cream and sweet potatoes until after it is thawed. Add the sweet potato when reheating so they have time to soften. Then, stir in the cashew cream once the sweet potato is tender.
Before freezing, make sure the chowder is fully cooled. Store it in an airtight, freezer-safe container, leaving an inch or two of space at the top to allow for expansion. If sealed properly, this Chowder can last 2 - 3 months in the freezer.
While the sweet potato and corn do offer a touch of sweetness, this Corn Chowder recipe calls for a blend of spices that create a balance of savoury flavour.
This Corn Chowder is naturally thick and creamy thanks to the cashew cream. So, it is free of any flour or added starches, making it both gluten-free and dairy-free!
Some with celiac or a gluten intolerance do have trouble with corn as well. In which case, you can substitute the corn for peas, lentils or another vegetable.
Recipe Highlights
Friendly for many diets, including vegan, dairy-free, gluten-free and soy-free.
Warming and comforting. This Spicy Sweet Potato Corn Chowder is a deliciously healthy comfort food that's perfect for autumn and winter.
Nutrient-rich. Full of nutritious vegetables, this Chowder is full of vitamins, minerals and antioxidants.
More Healthy Comfort Foods
If you try this Spicy Sweet Potato Corn Chowder recipe, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
Spicy Sweet Potato Corn Chowder (Healthy & Vegan)
Print RecipeEquipment
- Large Soup Pot 2 - 3 Qts
- Stovetop
- Wooden Spoon
Ingredients
Cheezy Cashew Cream
- 2 cups Cashew Cream
- ½ cup Nutritional Yeast
- 2 tablespoon Lemon Juice
- 1 teaspoon Himalayan Salt (or Other Quality Mineral Salt)
Chowder Base
- 4 cups Fresh or Frozen Corn
- 3 stalks Celery (Chopped)
- 1 medium Onion (Diced)
- 2 Garlic Cloves (Minced)
- 4 cups Vegetable Broth
- 1 medium Sweet Potato (Cubed)
- 1 tablespoon Extra Virgin Olive Oil (or Pure Cold-Pressed Avocado Oil)
- ½ teaspoon Chipotle Powder
- ½ teaspoon Chilli Powder
- Dash Garlic Powder
- ¼ teaspoon Ground Turmeric
- Salt and Pepper to Taste
Instructions
Cheezy Cashew Cream
- First, you will need to make a batch of Homemade Cashew Cream. Follow this step-by-step guide for all the tips and tricks. You can always make cashew cream a day or two in advance to shorten the preparation time of this Chowder.Next, mix your cashew cream with the lemon juice, nutritional yeast and salt.
Chowder
- Heat a tablespoon or two of extra virgin olive oil or pure cold-pressed avocado oil in a large soup pot. Next, add the chopped onion, and cook for about a minute.Then, add in the minced garlic and cook for a few more minutes, or until it becomes fragrant. Toss in the chopped celery and diced sweet potato. Cook for another few seconds, stirring well. Next, stir in the corn, followed by the chilli powder, chipotle powder, garlic powder, and ground turmeric.
- Pour in the vegetable broth, turn the heat up and bring to a rolling boil.Once bubbling, turn the heat down and simmer for about 15 minutes, or until the sweet potatoes are soft. You should be able to poke a fork through them easily.
- Once the sweet potatoes are soft, stir in the cheezy cashew cream and mix well.Cook for another 5 to 10 minutes to let the flavours meld. Stir often to prevent sticking.Add salt and pepper to taste. Serve and enjoy warm!
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