Creamy Potato Corn Chowder

Creamy Potato Corn Chowder is a hearty, healthy, comfort soup. Perfect for these cold and snowy winter days. This soup is made with healthful ingredients, such as cruciferous vegetables (cauliflower), beans, and greens! The cashews, Japanese sweet potatoes, and the cauliflower help to give this soup a creamy, yet light broth. Top it with roasted chickpeas for an extra crunch or add a dash of crushed red peppers for a kick.

creamy corn chowder

If you haven’t tried Japanese sweet potatoes, I think you are missing out! They are so creamy and sweet. To me, they taste like candy and I often save them for the end of a meal for a treat. I have not tried this dish with other potatoes, but I am sure yukon gold potatoes, red potatoes, Hannah sweet potatoes would work in this soup. An orange sweet potato might add a very different taste this soup, but you could give it a try if you desire.  

vegan potato corn chowder


Creamy Potato Corn Chowder
Serves 6
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  1. 6 cups chopped Japanese sweet (about 3 medium)*
  2. 2-3 cups red onion (about 1 large )
  3. 2 cups chopped celery (optional)
  4. 4 cups cauliflower
  5. 1/2 tablespoon garlic powder
  6. ¼ cup cashews*
  7. 4-6 cups water
  8. 3 cup cooked chickpeas*
  9. 3 cups corn
  10. 1/2 teaspoon dried thyme
  11. 1 tablespoon nutritional yeast
  12. 1/2 tablespoon miso (optional)
  13. 2-4 cups chopped greens
  14. Black pepper to taste
  1. Wash and prep the veggies. Dice the sweet potatoes in smaller cubes to help them cook faster. Sauté with about 3 tablespoons of water in a large pot for several minutes.
  2. Chop the red onion and the celery, then add to the pot. Add more water as needed to keep the veggies from sticking (about 1-2 tablespoons at a time).
  3. Chop the cauliflower and add to the pot. Stir in the garlic powder. Continue to cook until the mixture is tender.
  4. Allow the veggies to cool a bit. Add 3 cups of water, the cashews, and 3 cups of the veggie mixture to a high speed blender, and blend until smooth.
  5. Pour the pureed vegetables into the pot. Add an additional 1-3 cups of water, or as desired for thinning. Stir in the corn, chickpeas, thyme, nutritional yeast.
  6. Bring the soup to a boil. Once boiling, reduce the heat and simmer for about 10-15 minutes.
  7. If using the miso, in a small bowl mix the miso with about ¼ cup of the soup broth to help it dissolve evenly. Pour the miso into the pot and stir.
  8. Wash and chop your favorite greens (kale and collards are two of my favorites for this dish) and add it to the pot to simmer down.
  9. Stir the mixture, and add black pepper to taste. Feel free to take it up a notch with some crushed red peppers. Enjoy!
  1. *You can also use cooked Japanese sweet potatoes. Just dice 4 cups cooked and add to the soup after adding the cauliflower to avoid over cooking the potatoes. I use this option if I already have a bunch of roasted sweet potatoes on hand.
  2. *Nut free option: omit the cashews and blend 1/2 cup of the chickpeas with the water ad the veggie mixture. I ended up using less water (probably 4 cups total) to keep a thicker broth for this variation.
  3. *Roasted chickpeas are also a great option for this dish if you like more of a crunch in your soup like croutons. Instead of adding the chickpeas to the soup, roast the chickpeas on 350F for about 30 minutes, stir often to keep the chickpeas from burning.
Kristina DeMuth

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Have a wonderful day! 


Recipe updated on February 1,2020