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  • Angela Castrigno

Vegan Sweet Potato Corn Chowder

I love chowder in the fall. It's just the best comfort food for any meal when the colder weather starts rolling in.

I'm not strictly vegan, but I like this recipe in particular because its creamy without any heavy dairy ingredients that make my tummy cramp up and feel uncomfortable. Vegan or not, you'll love it!

*Note: The batch in the picture above doesn't have kale in it as indicated in the recipe below. It also has chopped up ham. The beauty of soup is that you can make it your own using the ingredients that you love.

Vegan Sweet Potato Corn Chowder

Serves 6


  • 1 Tablespoon EVOO or coconut oil

  • 1 medium onion, diced

  • 3 stalks celery, diced

  • 3 carrots, diced

  • 3 medium sweet potatoes, peeled and diced

  • 3 cups corn, fresh or frozen

  • 2 teaspoons dried thyme

  • 2 cups vegetable or chicken stock

  • 2 cups cashew milk (or rice milk (cashew tends to come out creamier!))

  • 1 bunch kale

  • Salt & pepper


  1. In a large pot over medium heat, sauté onion in oil until soft (3 minutes). Add celery, carrots, sweet potato, corn, thyme, and stock. Simmer for 5 minutes.

  2. Add enough cashew milk to cover the vegetables and bring to a boil. Reduce heat to simmer until vegetables are soft (20 minutes).

  3. If desired, remove from heat and partially purée for a creamier texture (skip if you prefer a chunkier chowder).

  4. Return to heat and add kale. Thin with more stalk if desired and cook until kale is tender. Salt and pepper to taste.

Dinner (or lunch or breakfast) is served!

Enjoy and be well,


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