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This Roasted Corn Chowder is made with sweet potatoes, roasted poblano peppers, coconut milk, and topped with avocado and cilantro. It is the BEST corn chowder! You will never know it is vegan because it is so creamy and delicious!
Sweet Potato Roasted Corn Chowder
I am still making the most of summer produce. I picked up fresh sweet corn from the farmers market and decided to make Sweet Potato Roasted Corn Chowder.
I was in the mood for something a little more hearty than the usual summer fair. This corn chowder hits the spot every time. Every bowl is loaded with flavor…and the best part? It is vegan and gluten-free! You will never know it though because it is so creamy and delicious!
Roasted Corn Chowder Ingredients
- Fresh Sweet Corn – I like to use fresh sweet corn when it’s in season. I roast the corn to bring out the best flavor. If you can’t find good corn on the cob, you can use frozen corn. Trader Joe’s makes frozen roasted corn that is good.
- Poblano Peppers – Charred poblano peppers add a ton of flavor to this chowder. You can char them on the grill, over a gas flame, or in the oven.
- Olive Oil – use olive oil for sautéing the onion, celery, and garlic. If you don’t need the chowder to be vegan, you can use butter.
- Onion, Celery, and Garlic – these ingredients add great flavor and are the perfect way to start the chowder.
- Sweet potatoes – I like to use white sweet potatoes for this chowder recipe. You can use orange sweet potatoes/yams, the color will just be slightly different. If you want to use regular potatoes, Yukon gold or red potatoes work best.
- Oregano, Cumin, and Smoked paprika -these spices bring out the flavor in the chowder. The smoked paprika is a MUST, my favorite spice.
- Vegetable Broth -you can use canned, boxed, or homemade!
- Coconut Milk – To keep the chowder vegan, I use coconut milk instead of heavy cream, plus I just love the flavor! It is SO good in this chowder. Make sure you buy full fat coconut milk in the can. Shake it up before adding it to the chowder.
- Lime Juice – a squeeze of fresh lime juice brightens up the chowder.
- Fresh Cilantro – stir in fresh cilantro at the end. If you don’t like cilantro, you can leave it out, but I love it!
How to Make Roasted Corn Chowder
- Char the corn and poblano peppers. Charring the corn and poblano peppers brings out the best flavor and takes the corn chowder from good to GREAT!
- Sauté the onion, celery and garlic. n a large pot, heat the olive oil over medium-high heat. Add the onion and celery and cook for 5 minutes, or until softened. Add the garlic and cook for a minute more.
- Add the sweet potatoes and seasonings. Add the vegetable broth and Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 10 to 12 minutes or until the potatoes are soft.
- Stir in the roasted corn. Cook for 2 minutes.
- Blend the chowder. Transfer about a third of the chowder to a blender and blend until smooth. Stir the mixture back into the pot. If you have an immersion blender you can blend the chowder in the pot, but don’t over do it. You want there to be chunks.
- Stir in the poblano peppers, coconut milk, cilantro, and lime juice. Season with salt and pepper, to taste. Ladle the chowder into the bowls and garnish with desired toppings. Serve warm.
Best Vegan Corn Chowder
You will love this lightened up version of corn chowder. It is creamy, comforting, and so delicious. I like to top my bowl with fresh cilantro, avocado, pepitas, and a little extra roasted corn. Comfort in a bowl!
The corn chowder will keep in the refrigerator for up to 5 days. You can also freeze the chowder. Let the chowder cool completely and store in a freezer container for up to 2 months. I am going to make another batch so I can put some in the freezer for a rainy day. It is SO good!
More Soup Recipes:
Sweet Potato Roasted Corn Chowder
This Roasted Corn Chowder is made with sweet potatoes, roasted poblano peppers, coconut milk, and topped with avocado and cilantro. It is the BEST corn chowder! You will never know it is vegan because it is so creamy and delicious!
Ingredients
- 4 ears corn, shucked
- 2 small poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced (2 cups)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 5 cups vegetable broth
- 1/3 cup chopped cilantro
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
- Cilantro, lime wedges, avocado, & pepitas, for garnish, optional
Instructions
- First, char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened. If using a gas flame, char the corn all over until at least half the kernels are blistered, and poblano until skin is blackened. You can also use the oven to broil the poblano peppers, cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
- Place the poblano peppers in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam, this will make it easier to peel. Meanwhile, stand each ear of corn up, stalk end down and use a sharp knife to slice the corn kernels off the cob. Remove the skin and seeds from the poblano pepper and dice. Set the corn and peppers aside. Note-if your poblano peppers are larger in size you might not need to add them all.
- In a large pot, heat the olive oil over medium-high heat. Add the onion and celery and cook for 5 minutes, or until softened. Add the garlic and cook for a minute more. Add the sweet potatoes, oregano, cumin, smoked paprika, and salt. Add the vegetable broth and Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 10 to 12 minutes or until the potatoes are soft. Stir in the roasted corn and cook for 2 minutes.
- Transfer about a third of the chowder to a blender and blend until smooth. Stir the mixture back into the pot. If you have an immersion blender you can blend the chowder in the pot, but don't over do it. You want there to be chunks
- Add the poblano peppers, coconut milk, cilantro, and lime juice and stir. Season with salt and pepper, to taste. Ladle the chowder into the bowls and garnish with desired toppings. Serve warm.
Nutrition
Calories: 138kcal, Carbohydrates: 23g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Potassium: 385mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3890IU, Vitamin C: 39.5mg, Calcium: 29mg, Iron: 1.6mg
Have you tried this recipe?
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What can you replace poblanos with? We can’t do spicy
The really aren’t that spicy but you can leave them out if you are worried. Maybe add a little more smoked paprika.
Recipe mentions “add olive oil” but doesn’t list the amount in the ingredient list. I’m guessing 1-2 tbsp?
Can’t wait to try this- it looks so delicious!
I had leftover steamed corn on the cob I wanted to use up, and it was a hot!, day so chose to “ roast” them brownish on a pan in a dab of butter/ avocado oil , then charred two garden jalapeños as directed over a gas flame. In addition to fresh garden oregano , I felt it needed some rosemary, and thyme. God’s blessings from garden as well:) Not being vegan, I added two strips bacon snipped up In tiny pieces when sautéing the celery/ onions. A couple good shakes of nutritional yeast ( for nutrition), and a dash of glucomannan ( thickener)and the great recipe ended up even better. Thank you.
I can’t wait to make this for dinner tonight. I went to several stores and they didn’t have poblano peppers. Is there a different pepper I can substitute? I bought anaheim’s and will try them, just wondered if you had any suggestions…
Can’t wait to try this recipe. We love poblano peppers! Some stores call poblano peppers Pasilla peppers and they typically aren’t spicy but can vary depending on the batch. Any pepper that you roast will have a smoky flavor to them which I think poblanos kind of have naturally. So I think any pepper could work—Anaheim, green bell pepper, etc—and maybe add chipotle powder or small amount of canned chipotle peppers for the smoke and heat.
This soup has the perfect balance between sweetness (from the corn) and spicy (from the poblanos). I made a few subs, including using frozen sweet corn instead of fresh and I added spinach and a can of white beans at the end. Loved it and will definitely be making this again!
Recipe mentions “add olive oil” but doesn’t list the amount in the ingredient list. I’m guessing 1-2 tbsp?
Can’t wait to try this- it looks so delicious!
Fixed! Thanks for catching that!
Wow, I didn’t expect it to be this good! We didn’t have poblano peppers so I added a spoon of chipotle sauce instead and diced bell pepper. Yummy, we’ll make this again for sure!
Can I use plain soy milk instead of coconut milk?
Yes! Enjoy!
This is so yummy – I love the roasted/grilled corn addition. And, the sweet potatoes add a little more nutrients than regular potatoes. Thanks for posting such amazing recipes. You’re very trustworthy. 🙂
Just made this and it’s delicious! Though quite thin so next time I will only put 2-3 cups of broth. Also I used frozen corn which I roasted over high heat and used red chillis. Will make again!
Amazing recipe! I was a little iffy about the coconut milk, but it ended up accenting the sweetness of the corn! Subbed Anaheim chiles because I couldn’t find any poblanos, and the fire roasted corn from Trader Joe’s for ease and it turned out to be a soup I’m excited to add to my rotation. Thank you!
Such a flavorful soup and the coconut milk is the icing on the cake! Big hit with my whole family including kiddos!
Plan on making this tonight. Can you tell me how much frozen corn I should use as it’s the wrong time of the year to buy fresh corn? Thank youo
That was meant to be Thank you!
Around 3.5 to 4 cups, depending on how thick you want it.
how much corn 1 cup?
You need 4 ears of corn or you can use frozen corn. You will need 3.5 to 4 cups total.
Loved it! Thanks for another healthy, vegan recipe!
Absolutely love this recipe! We discovered it a month ago and have already made it twice. You can also use frozen corn, works like a charm.
We also added celery and carrots for some extra veggies.
A SMASHING hit added to my recipe repertoire! Everybody make sure you don’t skip on the pepitas as garnish because it rounds the dish out tremendously. Thank you for sharing!
This soup was so great! I have a dairy allergy child and was craving corn chowder and this was a safe and delicious option.
This recipe was flavorful and great if you’re trying to watch your calorie intake. Thanks for a yummy recipe!
Made this last night as I was intrigued by a corn chowder with sweet potatoes. It turned out delicious. I used heavy cream vs coconut milk since I had an open carton that needed to be used. I think it would be equally good with coconut milk. I served with fresh cilantro and chunks of avocado on top. Thanks for a tasty and easy recipe.
What depth of flavour!! I used one large poblano, roasted my sweet potatoes first and wished I had diced them smaller so puréed them all with the 1/3 of the soup. Heat was perfect but hated to waste the remaining can of coconut milk. Froze it in ice cubes and hoping that I can use it in another recipe. Thank you so much!!!
You are welcome! Glad you enjoyed it!
delicious recipe! the complex flavors from the roasted corn and all the spices made it so delicious. and the roasted poblanos added such a nice kick.
so easy to make too. we “grilled” the veggies over the gas flame on our stove.
might add some chicken next time…
thanks maria, for another great dinner recipe.
How many servings is this recipe? I don’t see it anywhere…
See the recipe card, it serves 6.
Great recipe! My family loved it. Only minor variations made in peppers based on what was in the garden and quantity of corn based on personal preference. Hard to go wrong with such a great combination of ingredients. Thanks for sharing!
Be careful, I accidentally hit the 3x button that I didn’t even see half way through the recipe and screwed it up.
This corn chowder is simply outstanding! It has a delicate blend of flavors – smoked paprika, roasted poblano, coconut milk and lime juice. It freezes well and I use it for weekday lunches. Thank you for a great recipe!
You are welcome!
What can I sub the coconut milk with?
You can use regular milk, heavy cream, or unsweetened almond milk. The higher in fat, the creamier it will be.
Good flavor but too thin for us. We like soup with oomph. To fix that I used two potatoes and added a head of chopped cauliflower, in the IP for 10 minutes. Used the immersion blender to blend the whole thing before adding corn. Another light blend, and added a bag of fresh spinach. Served topped with avocado. Perfect!
This is probably the best soup I have ever made, and a fantastic way to use up the corn on the cob left over from our BBQ the night before! It is luscious in its complexity and quite easy to make. And the garnish recommendations are spot on. Thank you for such a fun and refreshing meal to return to again.
We love this recipe. I added a few more peppers. Next time I will add a jalapeño just to give it more kick. It is definitely a winner in our house.
A delicious, full of flavor soup. I didn’t have poblanos so just used a little extra smoked paprika as you suggested. Loved the lime and coconut flavor. Loved the pepitas on top.
This recipe is so delicious – there is so much flavor! Easy ingredients and easy to make.
Perfect Sunday football soup! So flavorful and delicious. Can’t go wrong with Maria’s recipes!
Fantastic! Best … corn … chowder … ever. Better still? The recipe is forgiving enough that you can make it with a few changes to suit your preferences, and love it just the same, without that “what have I done?” feeling. Thanks for the recipe and keep up the great work!
So happy you loved it!
Love this! Made for meal prep and it almost didn’t get portioned, it’s that good.
It is a good one:)
We followed recipe as stated and it was so very flavorful! The corn was nice and Smokey and crunchy. Flavorful and filling. Definitely a keeper.
Glad you loved the chowder!
This was wonderful. Used almond milk instead of coconut milk and jalapeños instead of poblano because it is what I had on hand. The grilled corn definitely makes the recipe!!
So many wonderful flavors in one soup! This will definitely be on repeat for me. Thanks for another delicious recipe!
You are welcome!
Loved this recipe! YES soup used to make Sweet potato corn chowder, but discontinued it. Was my favorite. I saw your recipe and decided to give it a try. I didn’t use peppers or cilantro. It was delicious. Thank you.
One of my favorite recipes! Glad you loved it too.
We absolutely love this soup! I’ve used both the white sweet potatoes and the yellow, both are great.This is only 2 WW points if you’re on that program. A regular on our menu.
Tried this recipe and my husband said it tasted like a soup at a fine restaurant and to
put it in the regular rotation! I used frozen petite corn since fresh corn is not in season.
Loved, loved, loved it! (Also love that it is vegan because my husband has allergies, so he must eat vegan. Hard to find delicious vegan recipes.)
This was delicious! I came looking for a way to turn 3 poblanos into dinner and this hit the spot. I didn’t even have fresh corn and the frozen (both TJ’s roasted and plain) did not even total 1 bag. I did have white sweet potatoes thankfully. So good! Will try with fresh corn, avocado and pepitas next time. I added a roasted jalapeno, which turned out not spicy at all, so I also added one hot Thai chile when blending part of the soup.
So glad you liked the recipe!
This is one of the best soups we have ever had! It is like a soup you would enjoy at a fine restaurant with complex, interesting flavors. I made it exactly as written. The poblanos are not spicy-just add a wonderful flavor.
We love it too!!
I made this soup today and the flavours are delicious. We like spicy so I added red chilli flakes.
So glad you loved it!