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4.81 from 47 votes

Sweet Potato Roasted Corn Chowder

Recipe from Two Peas and Their Pod

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!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: vegan, vegetarian
Servings: 6
Calories: 138kcal


  • 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


  • 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.


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