Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Vegan Sweet Potato Corn Chowder
Vegan Sweet Potato Corn Chowder
Ingredients:
1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste
About the Recipe
This vegan corn chowder uses sweet potato instead of the traditional potato but you could also make it with potato if you want to switch it up. Other than the sweet potato and corn, all you need is garlic, onion, celery, red pepper, broth and spices. So easy! It’s quick too.
You just need a few minutes to chop and about 20 minutes of cook time before you’ll blend half the soup into creamy corn chowder perfection.
How to Make Slow Cooker Corn Chowder
The original version of this recipe was a slow cooker corn chowder. If you’d like to try that version, add all ingredients to a slow cooker and cook for 3-4 hours on low or approximately 2 hours on high. Once it’s cooked, remove about 2/3 of the soup and puree until smooth and then mix it back in with the remaining soup. Season with salt and pepper and serve
Author: Deryn – Vancouver, BC
Nutritional Info
Getting it done:
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 simmer 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. Store in the fridge for up to 5 days.
Ingredients:
1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste
Getting it done:
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 simmer 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. Store in the fridge for up to 5 days.
About the Recipe
This vegan corn chowder uses sweet potato instead of the traditional potato but you could also make it with potato if you want to switch it up. Other than the sweet potato and corn, all you need is garlic, onion, celery, red pepper, broth and spices. So easy! It’s quick too.
You just need a few minutes to chop and about 20 minutes of cook time before you’ll blend half the soup into creamy corn chowder perfection.
How to Make Slow Cooker Corn Chowder
The original version of this recipe was a slow cooker corn chowder. If you’d like to try that version, add all ingredients to a slow cooker and cook for 3-4 hours on low or approximately 2 hours on high. Once it’s cooked, remove about 2/3 of the soup and puree until smooth and then mix it back in with the remaining soup. Season with salt and pepper and serve
Author: Deryn – Vancouver, BC
Nutritional Info
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