Creamy Vegan Sweet Potato and Corn Chowder Recipe

This creamy vegan sweet potato and corn chowder is a comforting and flavorful dish that is perfect for cold days. Made with wholesome ingredients like sweet potatoes, corn, onions, and garlic, this chowder is both nutritious and satisfying. The creaminess comes from coconut milk, which adds a rich and velvety texture to the soup. This chowder is also vegan-friendly, making it suitable for those with dietary restrictions. With a preparation time of just 30 minutes, this recipe is a great option for a quick and easy dinner.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups frozen corn kernels
• 4 cups vegetable broth
• 1 can coconut milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.
2. Add the diced sweet potatoes, corn kernels, vegetable broth, coconut milk, smoked paprika, and cumin to the pot. Stir well to combine.
3. Bring the mixture to a boil, then reduce heat to low. Simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Using an immersion blender or a regular blender, blend about half of the chowder until smooth and creamy. Be careful when blending hot liquids, and blend in batches if using a regular blender.
5. Season the chowder with salt and pepper to taste. If desired, garnish with chopped fresh cilantro before serving.

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