Sweet Potato Roasted Corn Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan corn chowder made with roasted poblano peppers, sweet potatoes, and coconut milk, topped with avocado and cilantro. Rich and satisfying despite containing no animal products. Perfect for a warming lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 ears corn, (shucked)
- 2 small poblano peppers
- 1 tablespoon olive oil
- 1 onion, (chopped)
- 2 celery ribs, (diced)
- 3 cloves garlic, (minced)
- 1 large sweet potato, (peeled and diced (2 cups))
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 5 cups vegetable broth
- 1/3 cup chopped cilantro
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice
- Salt and pepper, (to taste)
- Cilantro, lime wedges, avocado, & pepitas, (for garnish, optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 951mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 297mg
- Calcium
- 33mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 951MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.