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Creamy Vegan Sweet Potato and Corn Chowder
April 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 reading the other comments I made the following modifications - pre-cut sweet potato boiled along with a russet, I forgot to reserve any of the water, so I used 3 cups of veg broth and 2 cups of coconut milk (so delicious unsweetened) I also added more than a pinch of cayenne and about a 1/2-1 teaspoon of smoked paprika. Oh and 1 cup of sweet baby peas added with the corn. I used gluten-free all purpose flour that I added to the onion, celery, garlic sautéed at the beginning to make a "roux" and begin the thickening early. It was so comforting and yummy ... I served with baked tofu crusted with old bay seasoned potato chips. Perfect for the day!