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Sweet Potato and Corn Chowder

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  • Author: Georgia @ Full of Beans


This Vegan Corn Chowder with Sweet Potatoes that is a flavor powerhouse with a nutrient-dense list of ingredients.


Units Scale
  • 6 cups vegetable broth
  • 1 medium onion, chopped
  • 5 medium sweet potatoes, peeled and diced
  • 1 1/2 cup corn
  • 2 cups chopped frozen spinach or kale
  • 1 stalk celery, finely sliced
  • 1 cup cashews, soaked in warm water for about one hour then drained
  • 1/2 tsp turmeric
  • 1 tbs curry powder
  • Salt and pepper to taste (I use about 2 tsp of salt and several grinds of pepper, but my broth is very low in sodium)


  1. Prepare cashews and set aside. (If you forgot, soak them in boiling water while you prepare the vegetables.)
  2. Place the onion and potatoes in the broth with the turmeric and bring to a boil, cooking until the potatoes are softened and easily pierced with a fork.
  3. Ladle out a cup of the broth and blend with the drained cashews until smooth.
  4. Pour the cashew mixture back into the pot and gently stir.
  5. Ladle out approximately half of the broth, onions and potatoes into a blender.
  6. Add the celery to the pot and allow about 5-8 minutes before adding the corn, greens and curry.
  7. While they heat through, blend the soup set aside in the blender earlier until uniformly blended and pour it back into the pot.
  8. Stir gently.
  9. Adjust salt and pepper to taste.
  10. Serve and enjoy.