Sweet Potato Corn Chowder Recipe

Introduction

This Sweet Potato Corn Chowder is a comforting and hearty soup, perfect for chilly days. Combining tender sweet potatoes, sweet corn, and crispy bacon, it’s a flavorful dish that’s easy to prepare and sure to satisfy.

Ingredients

• 3 to 5 slices bacon, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 large sweet potatoes, peeled and cubed
• 1 teaspoon kosher salt
• 8 grinds fresh black pepper
• 1 teaspoon paprika
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1½ cups corn, fresh cut off the cob or frozen
• 4 cups chicken stock
• 2 cups half & half
• ¼ cup fresh cilantro, chopped

Instructions

1. Step 1: Wash and chop all the vegetables. Peel the sweet potatoes and cut them into half-inch rounds. Stack a few rounds, then cut into strips and finally into cubes.
2. Step 2: In a large soup pot or Dutch oven over medium heat, add the chopped bacon and cook until crisp, about 7 to 9 minutes, stirring occasionally. Remove the bacon to a bowl, reserving at least 1 tablespoon of bacon drippings in the pot for sautéing the vegetables.
3. Step 3: Sauté the onion, red pepper, and sweet potatoes in the bacon drippings. Season with salt, black pepper, and paprika. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
4. Step 4: Add the kale, garlic, and flour to the pot. Stir and cook for a few minutes until fragrant.
5. Step 5: Add the corn and chicken stock. Cover the pot and simmer over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 to 12 minutes. Adjust heat so the soup simmers gently. Use a potato masher to lightly mash some of the potatoes, leaving chunks.
6. Step 6: Stir in the half & half. Add some or all of the reserved bacon and cilantro either into the soup or as garnish. Simmer for another 5 minutes until the chowder thickens slightly.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• If using frozen corn, thaw and drain it before adding to avoid excess liquid.
• Use coconut milk instead of half & half for a dairy-free option with a hint of sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or stock when reheating to restore the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, this chowder can be made a day in advance. The flavors actually deepen after resting. Just reheat gently before serving.

Can I freeze Sweet Potato Corn Chowder?

Freezing is possible, but because of the half & half, the texture may change slightly. To freeze, cool completely and store in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat slowly.

Sweet Potato Corn Chowder Recipe

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★★★★★

4.6 from 114 reviews

This Sweet Potato Corn Chowder is a hearty and comforting soup featuring crispy bacon, tender sweet potatoes, fresh corn, kale, and a creamy half & half base. The smoky flavor of bacon combined with the sweetness of corn and sweet potatoes makes it a perfect dish to warm up on cozy days. Prepared on the stovetop with layers of seasoning, it’s a fulfilling and delicious meal ideal for fall or anytime you’re craving a rich, flavorful chowder.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 3 to 5 slices bacon, chopped

Vegetables

• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 large sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 1½ cups corn, fresh cut off the cob or frozen
• ¼ cup fresh cilantro, chopped

Seasonings and Spices

• 1 teaspoon kosher salt
• 8 grinds fresh black pepper
• 1 teaspoon paprika

Other Ingredients

• 2 Tablespoons flour
• 4 cups chicken stock
• 2 cups half & half

Instructions

1. Prepare the vegetables: Wash and chop all vegetables. Peel the sweet potatoes, slice them into half-inch rounds, then stack and cut into strips followed by cubing.
2. Cook bacon: In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crisp, about 7 to 9 minutes, stirring occasionally. Remove bacon to a bowl. Depending on the amount of drippings, discard excess but leave about 1 tablespoon in the pot for sautéing the vegetables.
3. Sauté vegetables: Add chopped onion, red bell pepper, and cubed sweet potatoes to the pot with bacon drippings. Season with kosher salt, fresh black pepper, and paprika. Cook, stirring occasionally, for about 10 minutes until vegetables soften slightly.
4. Add kale, garlic, and flour: Stir in chopped kale, minced garlic, and flour. Cook for a few minutes until fragrant, allowing the flour to coat the vegetables and begin thickening the base.
5. Add corn and stock: Pour in the fresh or frozen corn and chicken stock. Cover the pot and simmer over medium-low heat for 10 to 12 minutes or until sweet potatoes are tender. Stir occasionally and adjust heat to maintain a gentle simmer. Use a potato masher to lightly mash some of the sweet potatoes for a chunkier texture.
6. Add half & half and finish: Stir in the half & half and simmer for an additional 5 minutes to thicken the chowder. Optionally, mix in the cooked bacon and chopped cilantro or reserve them for garnish.

Notes

• Feel free to adjust the bacon amount based on your taste preferences; the drippings add flavor for sautéing.
• Use fresh corn in season for best sweetness, or frozen corn for convenience.
• Lightly mashing the sweet potatoes creates a creamy yet chunky texture typical of chowders.
• Serve garnished with bacon pieces and cilantro for added flavor and presentation.
• You can substitute half & half with heavy cream or whole milk for creaminess variation.

Keywords: sweet potato chowder, corn chowder, bacon chowder, creamy soup, fall recipes, hearty soup