Recipe: Vegan Sweet Potato & Sweetcorn Chowder

Vegan sweet potato and corn chowder recipe

I absolutely love making soup but was thinking that I’ve got into the habit of always adding some kind of meat to it for added flavour. There must be more to a soup than a bacon base? (Is there? says Mr Foodie).

Not only was I thinking of a more veggie friendly version but also vegan.  We have a few vegan/vegetarian friends and thinking of recipes that we can all eat together is a goal. Something tasty and not unhealthy.

Vegan sweet potato and corn chowder recipe

Sweet potatoes are a healthy alternative to the traditional potato and also gives this soup some depth, colour and a delicious taste.   I’m a big fan of sweetcorn so in it went as well. This is a good base soup for something more substantial. Add meat, seafood or tofu for a main course.

This is a quick recipe as well.  It should take around 30 mins to cook.

Whatever you decide, get some crusty bread and tuck in!

Ingredients

1 stalk celery
1 medium onion
olive oil
2 or 3 fresh thyme stalks or 1/4 dried thyme
1 tablespoon plain flour
840 ml Soya Milk or Coconut Milk
1 medium sweet potato
3 spring onions
175 g corn
Handful of drag chives or parsley

Instructions

Heat olive oil in a saucepan over a medium heat.
Add chopped onion and celery.
Add thyme.
Cook until vegetables start to golden.
Sprinkle the flour over the vegetables and stir through.
Pour in the milk, add the sweet potato and bring to a boil.
Make sure to stir to stop the soup sticking to the pot.
Cook until the potatoes are tender.
Add the corn and chopped spring onions.
Bring the soup back to the boil, then serve.
Sprinkle some chopped chives or parsley on top for some added flavour.

Vegan sweet potato and corn chowder recipe

 

Recipe: Vegan Sweet Potato & Sweetcorn Chowder

Ingredients
  

  • 1 stalk celery
  • 1 medium onion
  • olive oil
  • 2 or 3 fresh thyme stalks or 1/4 dried thyme
  • 1 tablespoon plain flour
  • 840 ml Soya Milk or Coconut Milk
  • 1 medium sweet potato
  • 3 spring onions
  • 175 g corn
  • Handful of drag chives or parsley

Instructions
 

  • Heat olive oil in a saucepan over a medium heat.
  • Add chopped onion and celery.
  • Add thyme.
  • Cook until vegetables start to golden.
  • Sprinkle the flour over the vegetables and stir through.
  • Pour in the milk, add the sweet potato and bring to a boil.
  • Make sure to stir to stop the soup sticking to the pot.
  • Cook until the potatoes are tender.
  • Add the corn and chopped spring onions.
  • Bring the soup back to the boil, then serve.
  • Sprinkle some chopped chives or parsley on top for some added flavour.

Did you make this? Add any other bits and pieces to make it tastier?Let us know below or online @FoodieExplore or on Facebook and find us on Instagram

Vegan sweet potato and corn chowder recipe

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Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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