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–+ servings
A heaping bowl of sweet potato chowder.

Spicy Sweet Potato Corn Chowder (Healthy & Vegan)

Recipe By : Michelle McCowan
5 from 1 vote
Print Recipe
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.
Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Dietary GF, Soy Free, Vegan
Season(s) Autumn, Winter
Difficulty Moderate
Yield 6 - 8 cups

Equipment

  • 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!

Notes

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.
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 nutrition 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.

Nutrition

Serving: 1cup | Calories: 427kcal | Carbohydrates: 49g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 437mg | Potassium: 805mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5803IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 4mg
Total Servings : 6
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.