Sweet Potato, Corn, and Black Bean Chowder

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Rated 5.0 based on 2 customer reviews
Sweet Potato, Corn, and Black Bean Chowder
Sweet Potato, Corn, and Black Bean Chowder
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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ½ teaspoon salt
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 3 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch pieces
  • 3 cups vegetable stock
  • 2 cups fresh or frozen corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 can (14-ounce) coconut milk
  • 2 tablespoons chopped fresh cilantro


  1. Heat the olive oil in a large pot over medium-high heat. Stir onion and salt with the oil and cook until onion softens, about 3 minutes. Stir red pepper and cumin with the onion and cook to soften the pepper, about 2 minutes more.
  2. Stir sweet potatoes with the onion mixture and pour the vegetable stock into the pot; bring to a boil, reduce heat to low, cover the pot, and simmer until potatoes are tender, 10 to 15 minutes.
  3. Stir the corn, black beans, and coconut milk into the stock; cook until heated through, about 2 minutes. Garnish soup with cilantro to serve.
Mealthy tip:

Serving this with lime wedges and your favorite hot sauce allows everyone to bring brighter flavors to their bowl and control their spice level.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

I'm not vegan, but I still loved this delicious veggie chowder. It was nice and creamy thanks to the coconut milk. It makes me want to cook with this ingredient more! I also love the hint of cumin in this dish, so yummy.

Image of Caro Hodgin

Caro Hodgin says:

yum! what a tasty, veggie-packed chowder. so creamy and a bit sweet with the coconut milk. might add a little curry paste next time to make this sort of like a curry stew.