Roasted sweet potato and sweetcorn chowder

    1 hour 30 min

    The great thing about this recipe is that anyone can eat it because it has no meat, dairy or gluten. It tastes FANTASTIC! It's a crowd pleaser!

    92 people made this

    Serves: 10 

    • 2 sweet potatoes, peeled and cubed
    • 1 tablespoon olive oil
    • salt and freshly ground black pepper to taste
    • 350g frozen sweetcorn kernels, thawed
    • 250ml water
    • 1 tablespoon olive oil
    • 175g finely diced celery
    • 125g diced red onion
    • 4 tablespoons minced shallot
    • 1 tablespoon tomato paste
    • 1/2 teaspoon dried thyme leaves
    • 750ml vegetable stock
    • 1 bay leaf
    • 1 teaspoon salt
    • 1 potato, peeled and cubed
    • 2 tablespoons chopped fresh parsley

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat an oven to 220 C / Gas mark 7. Place the sweet potatoes into a baking dish, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to coat and roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally to ensure they cook evenly.
    2. Meanwhile, measure out a mugful of sweetcorn and set aside. Place the remaining sweetcorn into a blender, and puree with the water until smooth; set aside.
    3. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the celery, onion and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable stock, sweetcorn puree, bay leaf, salt and cubed potato. Bring to the boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
    4. Once the potato is tender, remove and discard the bay leaf. Stir in the reserved sweetcorn kernels, sweet potato and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

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    Reviews in English (80)


    Very tasty! I had to make some modifications to fit what I had in the pantry, so my version was only gluten free, not vegan or dairy free. I did not have shallots or red onion, but yellow onion and 2 cloves of garlic tasted fine to me. No corn oil either, so I used extra virgin olive oil. I substituted chicken broth for the vegetable broth. No frozen corn on hand, so I used 2 cans of the green giant super sweet niblets, drained. I still reserved one cup, but pureed the rest, which was about 6 oz more corn than the recipe called for. But really, what can more corn hurt? Right before serving I put in somewhere between 3/4 and 1 cup of heavy cream. Not exactly sure as it was whatever was left in the container and I didn't think to measure before I dumped it in. It was good before I did that, it was over the top after the cream! I was wishing I had some shrimp to throw in there too, but not this time. Oh, and I just realized I didn't put in the parsley!!! Oh well!! Definitely a keeper and good enough for company. One suggestion is to roast 3 sweet potatoes, because they were good enough to eat like candy so not all of them made it into the soup. Oops!  -  21 Oct 2008  (Review from Allrecipes US | Canada)


    this was fairly easy to make, very tasty and relatively healthy. couldn't find corn oil in the store, so just used vegetable oil b/c i couldn't find my olive oil. it was very flavorful and a nice combo for fall. one thing it could have used was a little kick. i put a few splashes of tabasco in my bowl, which was good, but not sure that was exactly what it needed. my husband thought white pepper may have done the trick. definitely a keeper.  -  17 Oct 2008  (Review from Allrecipes US | Canada)


    If you like sweet potato you will love this soup. I used about 1.5 sweet potatoes (mine were huge!) and they took about 30 min to roast, but next time I will probably chop them into smaller cubes which should reduce the cook time. I added some hot sauce to mine, which kicked up the flavour just a bit. I would definitely make this again.  -  20 Oct 2008  (Review from Allrecipes US | Canada)