Sweet Potato and Corn Chowder

Every time I hear the word chowder, I think of Ace Ventura.

Woodstock: What’s the password?
Ace Ventura: New England clam chowder.
Woodstock: Is that the red or the white?
Ace Ventura: Ah, I can never remember that. White.
[door opens] Ace Ventura: Yes.

And then I want to say it with a Boston accent: chow-dah.

However you say it, it’s amazing. At least, the corn chowder we made last night was. And it was sans cream, soy milk or tofu. Blasphemy, you say? Try it. And then tell me if I’m crazy.

I can imagine that this recipe would be a gazillion times better with fresh corn on the cob from the farmers market. I’m actually kind of dreaming about how amazing that would be. But, alas. All we had was the frozen stuff. And it was still pretty dang good.

Actually, I think The Hubster described it as real real good. (How can you argue with that?)


Corn Chowder

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author Emily Levenson | emilylevenson.com


  • 1-2 tbs olive oil
  • 1 onion diced
  • 1 sweet potato peeled and cubed
  • 1/2 tsp dried sage
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • fresh black pepper
  • 2 cups vegetable broth
  • 2 cups frozen corn or fresh


  1. Place onions into a medium stock pan and saute for 5-7 minutes, until translucent.
  2. Add sweet potatoes and continue to saute for another 3 minutes.
  3. Add herbs and salt and saute another minute more.
  4. Add corn and stock. bring to a boil.
  5. Reduce heat and simmer for about 15-20 minutes, until potatoes are tender.
  6. Puree half of the chowder. stir to combine.
  7. Optional: garnish with fresh basil.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, and egg free.
Looking to create change in your life?

Enter your name and email below to get access to my free library of e-books, worksheets, and resources to help you embrace change, inspire creativity, and feel a deep sense of satisfaction with your life.

Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

8 comments / Add your comment below

  1. So . . . . totally off-topic for this post . . . But I bought the “Smut” notebook from your etsy site last week (LOVE IT, by the way), was perusing your Subu blog today, looked over at the sidebar and . . . . realized you’re the same person. I have been following Reluctant Vegetarian since . . . . really soon after it started. I was just totally amused to discover you’re the same person!

  2. Made this last night for a Potluck! It was REALLLY good. Very simple and very easy to make. I added cilantro – it was wonderful! Also this will maybe serve 2-3 Adults for the main course. (I did use rather small Sweet Potatoes)

  3. I made this yesterday and I must say I LIKED it very much !!! Since I did not have sage, I used basil instead and added one clove of garlic and a pinch or two of dry parsley. However, I like Mindy’s suggestion regarding cilantro. Thank you for the recipe 🙂

Leave a Reply