Recipes Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes Sweet Potato-Corn Chowder Be the first to rate & review! 2 Photos A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint! Submitted by Ashley Rose Updated on March 14, 2025 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 25 mins Total Time: 1 hr 55 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 4 sweet potatoes 2 tablespoons butter 2 carrots, peeled and diced 2 ribs celery, chopped ½ large sweet onion (such as Vidalia®), diced 2 cloves garlic, chopped 5 cups vegetable stock 1 ⅓ cups light cream 1 (11 ounce) can creamed corn 3 tablespoons brown sugar ½ tablespoon ground coriander 1 teaspoon crushed red pepper flakes ½ teaspoon soy sauce ½ teaspoon red wine vinegar ½ teaspoon ground ginger 1 (10 ounce) can whole kernel corn, drained salt and ground black pepper to taste Directions Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2. Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain. Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more. Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes. Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes. Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper. Cook's Notes: I recommend using fresh vegetable stock if you can versus canned. It makes the recipe that much better! You may puree this soup in a blender in batches instead of using a stick blender, if preferred. I Made It Print Nutrition Facts (per serving) 369 Calories 22g Fat 42g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 369 % Daily Value * Total Fat 22g 28% Saturated Fat 13g 65% Cholesterol 69mg 23% Sodium 559mg 24% Total Carbohydrate 42g 15% Dietary Fiber 5g 19% Total Sugars 15g Protein 5g 10% Vitamin C 8mg 9% Calcium 105mg 8% Iron 1mg 7% Potassium 626mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.