Recipe: Vegan Curried Sweet Potato Corn Chowder

recipe: Soups and Stews


This vegan curried sweet potato corn chowder is dairy-free and incredible! The thick and comforting chowder is made extra creamy by using coconut milk and the mild curry flavor partnered with tons of other herbs and seasonings gives this soup incredible flavor. We highly recommend you try this tasty recipe!

This vegan curried sweet potato corn chowder is perfect for fall. It tastes great and you can easily freeze the rest for meal prep lunches!


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 jalapeño, seeded and chopped
  • 3 garlic cloves, minced
  • 1 large sweet potato, peeled and diced (about 3-4 cup diced sweet potatoes)
  • 4 ears of sweet corn, kernels removed from the cob (about 4 cups of corn)
  • 2 teaspoons curry powder (I like spicy curry powder)
  • Pinch of ground ginger
  • 1 (15-oz) can light coconut milk from the can
  • 2 cups vegetarian broth
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • To garnish, if desired: greek yogurt or goat cheese, cilantro and green onions

Nutrition Information Per Serving

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