Dreamy Dinner

Plant-Based Sweet Potato Corn Chowder

This is a healthy, harty, cozy, fall-inspired sweet potato corn chowder than can be done in 30 minutes. It’s full of flavour, nutritious and easy to make with just a few ingredients. Recipe is by Running On Real Food.

Plant-Based Sweet Potato Corn Chowder


  • 1 white onion, diced (3 cups)
  • 4 cloves garlic, minced
  • 4 ribs celery, chopped (2 cups)
  • 1 medium sweet potato, peeled and cubed (2 heaping cups)
  • 1 red bell pepper, diced
  • 4 cups frozen corn
  • 4 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp paprika
  • sea salt and fresh-cracked black pepper, to taste


  1. Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
  2. Add the sweet potato and broth, bring to a light summer and cook for 5-10 minutes.
  3. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
  4. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
  5. Season with salt and pepper and serve right away. 

Did you make this recipe?

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