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Vegan Curried Sweet Potato Corn Chowder

Ready for this vegan sweet potato corn chowder with a little hint of curry spice? It’s comforting, filling and a wonderful way to use up fresh or frozen summer corn.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

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Welcome back to post Labor Day weekend reality. Do you have a hangover? BTW I’m not talking the alcoholic kind of hangover. I’m talking about the food hangover that lasts for a day or two post stuffing your face with chips, all the dips, ice cream, and okay, several margaritas.

Am I just talking about myself here? Perhaps.

vegan sweet potato corn chowder in two mugs

We had a good Labor Day weekend filled with all the eats you could dream of. We grilled chicken brats and burgers last night paired with Tony’s epic spicy homemade salsa. On Saturday, we brunched with friends, followed up an epic patio dinner at one of our favorite Mexican restaurants. Andd we also got ice cream cones bigger than our faces.

So yes, I do have a food hangover and I’m more than ready for a little green juice, a lot of squats at the gym and vegetable based soups for dinner. If you’re with me, then you’re going to LOVE today’s recipe.

Imagine a sweet creamy corn soup thickened with coconut milk and sweet potatoes and flavored with curry spice. Oh la la. And this creamy sweet potato corn chowder just so happens to be vegan and gluten free so that anyone can enjoy it. YES!

vegan sweet potato corn chowder in a bowl

This soup doesn’t take much time to complete — just chop those veggies and taters up, then throw them in the pot. To thicken the soup, you’ll blend half of it then add it back in. It’s easy and makes for the best texture. An immersion blender would also work! You do you.

As far as the corn goes, I do recommend using fresh sweet corn off the cob, but if that’s not accessible, you can also use frozen sweet corn (preferably organic!).

This soup is lovely garnished with green onions & cilantro — they both add a fresh, delightful flavor to the soup.

Enjoy this sweet potato corn chowder! If you make it, I’d love to see a photo — upload a picture to Instagram and tag #ambitiouskitchen! xo.

More vegetarian soup recipes to try:

Healing Thai Butternut Squash Lentil Soup (with a slow cooker option!)

Butternut Squash, Chickpea & Lentil Moroccan Stew

Slow Cooker Taco Lentil Soup

Vegan White Bean & Roasted Butternut Squash Soup

Quick & Easy Black Bean Soup

Vegan Curried Sweet Potato Corn Chowder

5 from 7 votes
vegan sweet potato corn chowder in a bowl
Course Dinner, Gluten Free, Lunch, Soup, Sweet Potato, Vegan, Vegetarian
Keyword sweet potato corn chowder
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serves 4
Healthy vegan sweet potato corn chowder with curry spices and a little kick. Comforting, filling and a wonderful way to use up fresh or frozen summer corn!


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 jalapeno, seeded and chopped
  • 3 garlic cloves, minced
  • 1 large sweet potato, peeled and diced (about 3-4 cup diced sweet potatoes)
  • 4 ears of sweet corn, kernels removed from the cob (about 4 cups of corn)
  • 2 teaspoons curry powder (I like spicy curry powder)
  • pinch of ground ginger
  • 1 (15oz) light coconut milk from the can
  • 2 cups vegetarian broth
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • To garnish, if desired: greek yogurt or goat cheese, cilantro and green onions


  1. In a large soup pot over medium heat add the olive oil, onion, jalapeno, garlic, sweet potatoes, corn and saute for 6-8 minutes or until potatoes start to soften. Season with curry powder and ginger.
  2. Slowly stir in the milk and vegetarian broth, scraping up any bits from the bottom of the pan as you stir. Reduce the heat to low and simmer for 10 to 15 minutes or until the potatoes are tender and can easily be pierced with a fork.
  3. To give a creamy texture, blend 3 cups of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and season with salt and pepper. Taste and adjust seasonings as necessary.
  4. To serve, sprinkle with cilantro, a swirl of greek yogurt (or a coconut yogurt if vegan) and green onions. Makes 4 servings.

Recipe Notes

This recipe also works with unsweetened almond milk or regular milk instead of coconut milk, although I love the flavor and creaminess it gives the soup.

Servings: 4 servings
Serving size: 1 serving
Calories: 242kcal
Fat: 11.5g
Saturated fat: 6g
Carbohydrates: 33.8g
Fiber: 5.1g
Sugar: 7.6g
Protein: 6g

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