Can I use frozen corn in this chowder?

Yes, frozen corn works perfectly and can be added directly to the pot without thawing, cooking along with the other vegetables.

What can I substitute for sherry vinegar?

A splash of apple cider vinegar or fresh lime juice can provide a similar bright tang if you don't have sherry vinegar on hand.

How do I make this chowder spicier?

For more heat, you can add a pinch of cayenne pepper with the curry powder, or a dash of your favorite hot sauce when serving.

Can I prepare this chowder ahead of time?

Yes, this chowder can be made a day in advance and reheated gently on the stovetop, adding a little water or plant milk if it has thickened too much.

What's the best way to store leftover Curried Sweet Potato Corn Chowder?

Store any leftover Curried Sweet Potato Corn Chowder in an airtight container in the refrigerator for up to 3-4 days.

1K Views 7 years ago

Curried Sweet Potato Corn Chowder
[Vegan]

LA By: Lisa Dawn Angerame

Author Bio

My recipes are easy because I cook for busy people like me. I prep ahead,... Read More

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A vibrant yellow bowl of Curried Sweet Potato Corn Chowder, garnished with fresh green chives, showcasing chunks of sweet potato and corn in a creamy broth.

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Discover more recipes with these ingredients

Curried Sweet Potato Corn Chowder [Vegan]

353

Dairy Free

This soup is great. It’s is hearty and flavorful. The key to this curried soup are the sweet potatoes. They add a subtle flavor and great texture. Not a curry fan? This bowl may change your mind!

Ingredients You Need for Curried Sweet Potato Corn Chowder [Vegan]

2 tablespoons olive oil
2 big or 4 small shallots, thinly sliced
2 cloves garlic, pressed
1 small red bell pepper, diced
2 sweet potatoes, peeled and cubed
1/4 teaspoon dried thyme
2 teaspoons yellow curry powder
1 can corn, drained
1 can coconut milk
2 cups filtered water
1 tablespoon sherry vinegar
Chives, for garnish

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How to Prepare Curried Sweet Potato Corn Chowder [Vegan]

In a soup pot, heat the olive oil over medium heat.
Sauté the shallots and garlic, stirring frequently, until the shallots are tender and translucent, about 3 minutes.
Add the pepper, sweet potatoes. thyme, curry powder, salt and pepper, and stir until the spices cover the vegetables.
Add the corn, coconut milk, water, and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, about 20 minutes.
Serve garnished with chives. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.