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Slow Cooker Sweet Potato and Corn Chowder

New England meets Tex-Mex. This vegan one-pot meal gives you sweet and spicy flavors in a light yet creamy, delicious soup.
Servings 8 servings
Prep Time 20 mins
Cook Time 7 hrs



  • 1/2 yellow onion diced
  • 1 green bell pepper diced
  • 2 garlic cloves minced
  • 3 chipotle in adobo minced
  • 2 pounds frozen corn
  • 2 ½ pounds sweet potatoes peeled and diced
  • 4 cups vegetable broth
  • 14 ounce canned unsweetened coconut milk
  • Salt and black pepper to taste


  • Add all the ingredients except the coconut milk to the slow cooker insert.
  • Place on the cover. Cook on low for 6 hours.
  • After 6 hours, transfer about a third of the soup into a blender. Blend until smooth and creamy. Make sure you allow the steam to escape while blending.
  • Pour puree portion back into the slow cooker. Stir in the coconut milk. Put the lid back on and continue cooking for another hour.
  • Enjoy!


  • Serving suggestions
    A squeeze of fresh lime juice over the top before serving adds brightness to the soup.
    For meat eaters other there, top your soup with crumbled bacon.
  • Alternatives
    If spicy isn’t your thing, use fewer chipotles or omit them completely.
    You can also add additional spices such as ground cumin or smoked paprika.
Author: alicia@localfoodrocks.com
Calories: 364kcal
Course: Soup
Cuisine: American
Keyword: dairy-free, vegan


Calories: 364kcal | Carbohydrates: 62g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 633mg | Potassium: 981mg | Fiber: 9g | Sugar: 10g | Vitamin A: 20701IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 3mg