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Sweet Potato and Corn Chowder
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4.73 from 11 votes

Sweetcorn and Sweet Potato Chowder

Cool days and cooler nights are finally here. Warm up with this delicious chowder, jam packed full of veggies and flavour
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Anytime
Servings: 4 serves
Calories: 220kcal
Author: Whole Food Bellies


  • 4 ears of corn or 4 cups if using canned
  • 1/2 brown onion
  • 1 red bell pepper
  • 1 medium sweet potato
  • 4 cloves garlic
  • 2 tsp avocado oil or cooking oil of choice
  • 4 cups of vegetable broth
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • leaves small handful fresh basil chopped


  • Shuck and corn and use a sharp knife to cut the kernels off
  • Cut the onion, bell pepper, sweet potato into little cubes, about 1 cm big. Mince the garlic
  • In a large pot, heat the oil over medium heat. Once hot, add in the onion and fry until fragrant (about 2 mins). Add the garlic and fry for another minute. Pop in the rest of the veg (bell pepper and sweet potato), and cook for another 2 minutes
  • Add in the corn, vegetable stock, and the paprika and let simmer until the sweet potato is nice and tender - about 10-15 minutes
  • Turn off the heat. Use an immersion blender to blend right there in the pot, or blend in a blender in a couple of batches. Return the soup to the pot, add in the lemon juice and the basil and salt and pepper to taste. Serve and enjoy


Calories: 220kcal | Carbohydrates: 46.2g | Protein: 6.5g | Fat: 3.8g | Saturated Fat: 0.6g | Sodium: 179mg | Fiber: 6.3g | Sugar: 11.3g