Name: Sweet Potato Corn Chowder (No Bacon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large sweet potatoes (peeled and diced); 1 cup corn kernels (fresh or frozen); 1 medium onion (diced); 2 cloves garlic (minced); 1 whole red bell pepper (diced); 4 cups vegetable broth; 1 cup coconut milk; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper (to taste); Fresh cilantro (for garnish (optional))

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Comfort in a bowl doesn’t get much better than this Sweet Potato Corn Chowder (No Bacon). Creamy, hearty, and packed with vibrant flavors, this chowder celebrates the natural sweetness of roasted sweet potatoes paired with tender corn kernels. It’s a wholesome, plant-based twist on a classic chowder, perfect for cozy nights or anytime you crave something warm and satisfying. The spices like cumin and smoked paprika add just the right depth, while the coconut milk brings a luscious creaminess without any dairy. Whether you’re new to cooking soups or a seasoned pro, this recipe is straightforward, forgiving, and utterly delicious.

Why This Recipe Is Reliable

This Sweet Potato Corn Chowder (No Bacon) recipe is a favorite because it balances simplicity with rich flavors. The ingredients are easy to find, and the method is designed to ensure even novice cooks can nail it on the first try. The combination of sweet potatoes and corn gives the chowder a natural sweetness, while the smoked paprika and cumin infuse it with a smoky, warm aroma that feels indulgent but healthy. By using vegetable broth and coconut milk, the recipe stays completely plant-based, making it suitable for a wide range of dietary preferences. Plus, it’s a one-pot wonder that minimizes cleanup without sacrificing taste. You’ll love how the flavors meld together beautifully after simmering, creating a comforting meal that’s both nourishing and satisfying.

Ingredient Checklist

2 large sweet potatoes, peeled and diced – the star ingredient adds natural sweetness and body
1 cup corn kernels (fresh or frozen) – adds a burst of juicy crunch and sweetness
1 medium onion, diced – builds a savory base
2 cloves garlic, minced – for aromatic depth
1 red bell pepper, diced – brings a subtle sweetness and color
4 cups vegetable broth – the flavorful liquid foundation
1 cup coconut milk – adds creamy texture and subtle richness
2 tablespoons olive oil – for sautéing and flavor
1 teaspoon ground cumin – warms the dish with earthy spice
1 teaspoon smoked paprika – infuses a smoky, deep note
Salt and pepper to taste – to enhance all the flavors
Fresh cilantro for garnish (optional) – adds a fresh herbal brightness

Kitchen Gear Checklist

Large pot or Dutch oven – essential for cooking the chowder evenly
Wooden spoon or spatula – for stirring the ingredients without scratching
Chef’s knife and cutting board – for chopping veggies
Measuring cups and spoons – to keep the seasoning and liquids balanced
Ladle – for serving up that beautiful chowder

Directions: Sweet Potato Corn Chowder (No Bacon)

Step 1: Prep Your Ingredients

Start by peeling and dicing the sweet potatoes into roughly 1-inch cubes. Dice the onion and red bell pepper, and mince the garlic cloves. If you’re using fresh corn, slice the kernels off the cob. Having everything ready to go makes the cooking process smooth and enjoyable.

Step 2: Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, stirring occasionally until they soften and become fragrant, about 5 minutes. Next, add the minced garlic, ground cumin, and smoked paprika. Stir for another minute to toast the spices and awaken their flavors.

Step 3: Cook the Sweet Potatoes

Add the diced sweet potatoes to the pot, stirring to coat them with the aromatic mixture. Pour in the 4 cups of vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.

Step 4: Add Corn and Coconut Milk

Stir in the corn kernels and coconut milk, letting the chowder simmer gently for another 5-7 minutes. This will allow the corn to cook through while blending the creamy coconut milk into the broth for a luscious texture.

Step 5: Season and Serve

Taste your chowder and season with salt and pepper as needed. If you want to add a fresh pop of flavor, sprinkle chopped fresh cilantro on top before serving. Ladle the chowder into bowls and enjoy its comforting warmth.

Seasonal Serving Ideas

Serve with a slice of crusty bread or warm cornbread for a perfect fall meal.
Sprinkle with toasted pumpkin seeds or pepitas for added crunch and nuttiness.
Pair with a light green salad dressed in citrus vinaigrette to balance richness.
Add a dollop of plain yogurt or sour cream for a creamy tang.

Notes from the Test Kitchen

Using frozen corn works just as well as fresh and adds convenience without sacrificing flavor.
For a thicker chowder, mash some of the sweet potatoes against the side of the pot during simmering.
This chowder freezes beautifully—just reheat gently on the stove, adding a splash of broth if needed.
If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.

Meal Prep & Storage Notes

This Sweet Potato Corn Chowder (No Bacon) keeps well in an airtight container in the refrigerator for up to 4 days. It also freezes nicely—portion it out into freezer-safe containers and store for up to 3 months. When reheating, warm gently on the stove or in the microwave, stirring occasionally to maintain the creamy consistency. If the chowder thickens too much after refrigeration, simply add a splash of vegetable broth or water to loosen it up.

Ask the Chef

Can I use canned corn instead of fresh or frozen?

Absolutely! Just make sure to drain and rinse canned corn before adding it to the chowder. It’s a convenient option that still delivers great flavor and texture.

Is it possible to make this chowder creamy without coconut milk?

Yes, you can substitute the coconut milk with any unsweetened plant-based milk like oat or cashew milk. For extra creaminess, a splash of cashew cream or blended soaked cashews works beautifully.

How can I make this chowder more filling?

Adding cooked grains like quinoa or barley is a fantastic way to bulk up the chowder. Alternatively, stirring in some cooked beans such as cannellini or chickpeas adds protein and heartiness.

What other vegetables complement this Sweet Potato Corn Chowder (No Bacon)?

Carrots, celery, or even diced zucchini can be added during the sauté step for extra texture and nutrition. Just adjust cooking times accordingly to ensure all veggies are tender.

Quick Weeknight Wins

Pair this chowder with Browned Butter Mashed Sweet Potatoes for a cozy, sweet potato-themed dinner.
For a seafood twist, check out the Sweet Corn And Shrimp Chowder to mix up your weeknight soup rotation.
Serve with a simple side salad dressed with lemon vinaigrette to keep the meal light and fresh.
Make a quick batch of homemade garlic bread to soak up every last drop of your chowder.

Wrap-Up

This Sweet Potato Corn Chowder (No Bacon) is a true crowd-pleaser that delivers comfort and nourishment in every spoonful. The natural sweetness of the sweet potatoes and corn pairs perfectly with the smoky warmth of cumin and paprika, all rounded out by the creamy coconut milk. It’s simple to make, easily adaptable, and perfect for any season. Whether you’re cooking for yourself, family, or friends, this chowder will become a staple in your recipe collection. Don’t forget to experiment with garnishes and sides to keep it fresh and exciting every time you make it. Enjoy the cozy vibes in every bowl!

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