-
-
My review
Creamy Vegan Sweet Potato and Corn Chowder
greatjbritton
"This warm chowder will make you feel sweet and full at the same time. The ginger may feel spicy at first, but it wears off quick while you still get the antioxidants. If more liquid is needed, add vegetable broth, water, or beer."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 177 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.
- Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.
- Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.
- Whisk flour into soup, stir until thickened, and remove soup from heat.
Nutrition Facts
Per Serving: 177 calories; 5.1 g fat; 29.3 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 355 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 10Most helpful
Most positive
Least positive
Newest
2/14/2013
A good basic idea but too many pots and too much fuss. There is no need to boil the potatoes first. Just use the second step... saute aromatics in oil, add diced potatoes and corn. Add liquid, c...
2/24/2016
I did not follow either. ....I just cooked all in one pot . Then took half and blended it and added back in. I also do cornstarch slurry to thicken at end.
2/7/2015
Turned out well! My blender was not working to blend the sweet potatoes so I used my immersion blender wand. I also added more than the suggested cayenne pepper to give it more kick. I also ende...
4/19/2014
I was looking for a cold rainy spring day stew and came across this recipe and was intrigued. Usually my first try I follow a recipe according to the exact measures and prep, however, after rea...
10/14/2017
Made pretty much as written, except I didn't use flour and I added some Kuwaiti spice mix. Warm, hearty, and spicy. So good for these cool fall days.
1/28/2014
I am not Vegan but loved this recipe. Very unique, tasty and satisfying. Try it, you love it too!