Sweet Potato Corn Chowder
This dairy-free Sweet Potato Corn Chowder is filled with a creamy broth, crispy soyrizo, sweet corn and tender sweet potatoes.
Ingredients
- 4 ounces soyrizo
- 4 tablespoons vegan butter
- 1 small yellow onion diced
- 3 cloves garlic diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- red pepper flakes to taste, optional
- 2 tablespoons flour
- 3 cups broth I used vegan chicken broth
- 3 cups sweet potato cubed, approx. 4 small potatoes
- 2 cups corn fresh or frozen
- 1 cup non-dairy cream or non-dairy milk, unsweetened
- chives for serving
Instructions
- Heat the stock pot over medium-high heat. Add the soyrizo and cook until browned and crispy. Remove from the pot and set aside.
- Lower the heat to medium and melt the butter. Add the onion, garlic and dry seasonings. Cook for 3 minutes, stirring frequently. Add the flour and cook for another 2 minutes. Pour in the broth, sweet potatoes and corn. Bring to a boil, lower heat, partially cover and simmer for 15 minutes, or until the potatoes are fork tender.
- Transfer 3/4 of the soup to a standing blender and blend until smooth. Pour it back into the stock pot with the non-dairy cream & soyrizo. Reheat for a few minutes, taste and add salt if needed.
- Serve hot with chopped chives on top.
Video
Calories: 431kcal, Carbohydrates: 54g, Protein: 14g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Sodium: 443mg, Potassium: 969mg, Fiber: 8g, Sugar: 16g, Iron: 3mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.