Going to keep this one short and sweet because this chowder pretty much speaks for itself! We had it for dinner on Sunday and then for lunch a couple days this week, and I’m still craving it looking at these pictures…
I’m a little embarrassed to admit that I don’t think I truly appreciated fresh summer corn until last year — but hey, better late than never! This chowder makes the most of crispy and juicy in-season corn (but frozen or canned works, too), and has sweet potato ever been a bad idea?
When I think of chowder, what I actually hear in my head is “chowdah” and I imagine myself as a kid near Boston (probably at Legal Sea Foods), eating it piled high with about four packs of oyster crackers. And while New England chowder is definitely an experience, that stuff is seriously heavy, and I find myself steering clear in my old age.
Nowadays, a veggie-loaded chowder that gets its creaminess from coconut milk is more my style — and it’s totally rich and comforting in its own way. If you haven’t tried coconut milk in a savory dish (or at all!), you’re going to be so impressed by how delicious this is, with no trace of coconut flavor.
And you’re definitely going to want to have some crusty bread nearby.
Sweet Potato Corn Chowder {Vegan}
Ingredients
- 4 ears corn, shucked*
- 3 tbsp unrefined coconut oil, or olive oil
- 1 large white onion, chopped
- 1 large green or red bell pepper, cored & chopped
- 4 large carrots, peeled & chopped
- 5 large garlic cloves, pressed or minced
- 1 ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp ground oregano
- ⅛ tsp cayenne
- 2 tsp sea salt (start with less if using broth)
- 2 large sweet potatoes (~1 ½ lbs.), peeled & chopped (~4 cups)
- 1 14- oz. can full-fat coconut milk
- 2 cups water or vegetable broth
- 1 bay leaf - optional
- 1 15- oz. can white beans (I used cannellini) - optional
Optional toppings/sides
- sliced jalapeño, chopped green onion (scallions)
- fresh herbs: cilantro, parsley
- dash of hot sauce
- crusty bread - I used ciabatta, toasted in ghee in a cast iron pan
Instructions
- Place shucked ears of corn in a large pot and fill with water. Cover and bring to a boil over high heat. Boil, covered, until kernels are plump - about 5 minutes (corn will continue to cook in the chowder so don’t worry too much about the doneness). Remove from the water using tongs and set aside to cool.
- Meanwhile, prepare your other ingredients according to instructions above. Chop vegetables into bite-sized pieces.
- In the same large pot (emptied & dried), warm oil over medium-high heat, and add onion, pepper, carrots, garlic, spices and salt. Cook, stirring occasionally, for about 5 mins. Add potatoes and cook for another 5 mins.
- Add coconut milk (shake can before opening), water (or broth) and the bay leaf, if using, to the pot. Bring to a gentle boil then reduce heat to low and cook 10-15 mins, or until potatoes are soft.
- Meanwhile, cut corn off cob: cut each ear in half lengthwise, stand one half up on the flat end, and slice the kernels off using a sharp knife. Repeat until done.
- Add about half of the corn to the pot and remove the bay leaf.
- Turn off the heat and pulse with an immersion blender until chowder reaches desired consistency (l like to leave a good amount of veggie chunks). [If using a regular blender instead, see note below.]
- Add the remaining corn and beans, if using; simmer on low heat for a few minutes. Taste and adjust seasonings if needed.
- Serve warm with any desired toppings and/or bread. Chowder will keep tightly sealed in the fridge for about 5 days or freezer for a couple of months.
Patrick Mc
This was my first time making soup ( not counting chili) and followed the directions completely for a first time! I have to say it was fun to make and tastes great. Used 2 cups of vegetable broth instead of water which gave it a nice flavor I think. Looking forward to having more tomorrow with a nice piece of garlic bread.
Siobhan
So glad the directions were easy to follow! Garlic bread sounds delicious 😛
Sue S.
Siobhan: Have you heard about this super-easy way to cook fresh corn? Leave the corn in its husk and microwave it about 2 minutes per cob. Let it cool about 4-5 min. The silk and husky simply slide off when you pull from the silky tip! So easy! Your chowder sounds delicious! Can’t wait to try it out my visiting houseguest (Ms Laura) as my taste tester!
Siobhan
Omg so good to know!! Definitely going to try that next time – thank you for sharing! 👋 Laura!