On a cold day in February, the best thing to beat the winter blues is a steaming, satisfying, cup of chowder. However, if you happen to live somewhere without a winter season, then this Vegan Corn Chowder with Sweet Potatoes is still satisfying and delicious – but you will already be warm. 😉
Corn Chowder – Full of Beans Style
A chowder may not be your first thought when thinking of a healthy, or vegan, soup. It’s usually a full-on fattening, cholesterol-laden, cream-based, heavy soup. It’s one of those comfort food indulgences for a lot of people. However, in the Full of Beans kitchen, nothing is too challenging to make low-fat, nutrient-dense, and vegan. So, we made this Vegan Corn Chowder with Sweet Potatoes that is a flavor powerhouse with a nutrient-dense list of ingredients.
Vegan Corn Chowder with a Special Twist
I was initially inspired to make this sweet potato chowder because of the unfortunate dietary restrictions of my daughter, Elena. She is highly gluten intolerant, but also recently found out that she has a sensitivity to certain nightshade foods. For her that means cutting back on white potatoes, which in her opinion, it’s almost worse than the gluten. But, with recipes like our Nacho Cheese Sauce that typically use white potatoes, she has found great success with replacing them with sweet potatoes instead. They work just as well, and happen to be much more nutritious. Because of our deep New England love for chowder in our house, we are fans of the big chunks of white potato, but to help her out I decided to make a chowder recipe that revolved around this change to sweet potatoes.
A Wonderful, Big-pot Meal Anyone Can Make
The initial recipe came together with whatever happened to be on hand in the kitchen at the time. However, the family and I were so happy with the first round that after a few adjustments, this recipe was created. The list of tools you need for this recipe is short: a knife, a blender, and a big pot. Also, unless you’re planning on stirring the chowder with your hands, you’ll need a stirring utensil. With that equipment on hand, you’ll get a fast and satisfying meal that can provide you with a delicious meal and leftovers to spare.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).