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December 21, 2011

Recipe for vegan roasted sweet potato and corn chowder


Two women whose soup-making skills I admire recommended a recipe to me a few weeks ago. Two women, unrelated to the first two, recommended Trader Joe's frozen roasted corn kernels to me. You know what they say: put two and two together, and you get... soup! This vegan and gluten-free sweet potato and corn chowder, the result of a serendipitous collaboration of women, tastes like the richest, creamiest chowder, yet it has not one drop of cream. And the roasted vegetables make it pleasingly sweet, without one drop of honey.

Roasted sweet potato and corn chowder

Inspired by this recipe on Serves 6.


3 cups cubed, peeled sweet potato
2 tsp olive oil, divided
Kosher salt and fresh black pepper
1/2 large red onion, diced
2 large celery stalks, diced
1-1/2 tsp tomato paste
2 tsp dried thyme leaves
8 oz roasted corn kernels (I use Trader Joe's, frozen)
1 Tbsp roughly chopped fresh flat-leaf parsley or thinly sliced scallions, for garnish


Preheat oven to 425°F.

Place the cubed sweet potato on a rimmed baking sheet. Drizzle with 1 teaspoon of olive oil, some salt and pepper, and mix with your hands to be sure the potato is evenly coated. Roast for 15-20 minutes, until the potato is soft and just starting to brown at the edges. Remove from the oven, and set aside.

In a Dutch oven or heavy stock pot, heat the remaining 1 teaspoon of oil over medium heat. Add the onion and celery, and sauté until just translucent. Stir in the tomato paste and thyme, and cook for 30 seconds.

Add the cooked potato, corn, and 3 cups of water to the pot. Increase heat to high, and bring the soup to a boil. Immediately reduce the heat to low, cover, and cook for 10 minutes.

Remove the pot from the stove top and, with an immersion blender, purée the soup to a nice thickness. I like my soup to have some texture; you might like yours more or less blended than mine. If you don't have an immersion blender, let the soup cool slightly, then purée in batches in a standing blender or food processor.

Return the soup to the stove top. Taste, and add salt and black pepper as needed. Cook for 5 minutes.

Serve the soup hot, garnished with parsley or scallions.

Print recipe only.


Posted by: Shirley @ gfe | December 21, 2011 at 11:59 AM

Lydia, this chowder looks absolutely phenomenal!! Must make this right after Christmas--thanks!


Posted by: Lydia (The Perfect Pantry) | December 21, 2011 at 02:37 PM

Shirley, I loved this soup. Sweet without sweetener, what could be better?

Posted by: Jeanette | December 21, 2011 at 06:20 PM

Love how simple this creamy soup is without any cream. Healthy and hearty. I love Trader Joe's.

Posted by: Lydia (The Perfect Pantry) | December 21, 2011 at 06:50 PM

Jeanette, there's only one TJ's in the state of Rhode Island, believe it or not, and we've only had that for a few years. It's half an hour away, but so worth the drive.

Posted by: Erin | January 4, 2012 at 11:18 PM

This looks delicious! I also want to try the Cream-free Broccoli Soup too! yum!

Posted by: Rachel | August 19, 2013 at 11:27 PM

I made this tonight for dinner and it was awesome, I added ome red pepper chili flakes and gave it a kick. One of the best soups I have ever had.

Posted by: An | December 5, 2013 at 04:14 PM

Would this freeze well?

Posted by: Lydia (Soup Chick) | December 5, 2013 at 05:02 PM

An, although potato soups don't always retain their texture, I think you could freeze this one.

Posted by: Kells | November 10, 2014 at 08:30 AM

I made this last night and it was delicious!!!!
My family loved it, easy to make, tasty, vegan, fast. what's not to love?!

Thank you!

Posted by: Kells | November 15, 2014 at 09:11 AM

forgot to add that i froze a couple servings, we let it thaw for a day in the fridge then microwaved it and it was delicious! retained good texture :)

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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