Creamy Vegan Sweet Potato and Corn Chowder recipe

Name: Creamy Vegan Sweet Potato and Corn Chowder
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: ¼ cup all-purpose flour; 2 tablespoons olive oil; 1 cup chopped celery; 1 teaspoon ground black pepper; 1 bay leaf; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 1 cup vegetable broth; 1 teaspoon sea salt; 1 pinch cayenne pepper (Optional); ½ cup chopped sweet onion; 2 cups soy milk; 3 small sweet potatoes, peeled; 1 Yukon Gold potato, peeled; 2 cups corn kernels; 1 teaspoon chopped fresh ginger (Optional); 1 teaspoon dried rosemary (Optional)

Recipe Instructions

Step 1

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain potatoes and reserve 2 1/2 cups of potato water. Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle; reserve remaining sweet potato for a later step.

Step 2

Heat olive oil in a large pot over medium heat; cook and stir celery and sweet onion in the hot oil until onion begins to brown, about 10 minutes. Stir 1 chopped sweet potato, chopped Yukon Gold potato, and garlic into mixture. Cook and stir until garlic begins to turn golden, about 8 minutes. Stir corn and 1 chopped sweet potato into onion and celery mixture. Cover pot and cook for 5 minutes, stirring occasionally.

Step 3

Pour reserved 2 1/2 cups drained potato cooking water into mixture. Place remaining sweet potato and ginger into a food processor and pulse several times to chop; puree and stir into vegetables. Stir soy milk, vegetable broth, parsley, rosemary, sea salt, black pepper, and bay leaf into mixture and bring soup to a boil. Reduce heat to low and simmer 5 minutes.