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–+ servings
Sweet Potato Corn Chowder

Hearty Sweet Potato Corn Chowder for Cozy Nights

A comforting Sweet Potato Corn Chowder that's perfect for chilly nights, blending smoky bacon and creamy textures.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 slices Bacon Smoky flavor can be substituted with olive oil for vegetarian.
  • 1 medium Onion Yellow or white onions work best.
  • 1 medium Red Bell Pepper Any bell pepper can be used.
  • 2 medium Sweet Potatoes Yukon Gold potatoes can be substituted.
  • 1 teaspoon Kosher Salt Sea salt can be substituted, adjust to taste.
  • 1 teaspoon Black Pepper Freshly cracked enhances flavor significantly.
  • 1 teaspoon Paprika Switch to smoked paprika for added depth.
  • 2 cups Kale Can substitute with spinach or Swiss chard.
  • 2 cloves Garlic Fresh garlic is recommended.
  • 3 tablespoons Flour Use cornstarch for a gluten-free option.
For Added Texture
  • 2 cups Corn Fresh or frozen corn to add sweetness.
  • 4 cups Chicken Stock Vegetable stock is an excellent alternative.
For Creaminess
  • 1 cup Half & Half Can substitute with heavy cream or whole milk.
For Garnish
  • 1 tablespoon Fresh Cilantro Can swap with parsley or omit.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by peeling and cubing about 2 medium sweet potatoes into small, bite-sized pieces.
  2. Chop one medium onion and one red bell pepper, and finely mince 2 cloves of garlic.
  3. In a large pot over medium heat, add 4 slices of bacon, cooking until crispy and golden, about 7-9 minutes.
  4. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings.
  5. Add onion, red bell pepper, and sweet potatoes to the pot and sauté for about 10 minutes.
  6. Stir in 2 cups of chopped kale and minced garlic, cooking for another 1-2 minutes.
  7. Pour in 2 cups of corn and 4 cups of chicken stock, then cover and simmer for 10-12 minutes.
  8. Mash some sweet potato chunks to thicken the chowder.
  9. Reduce the heat, pour in 1 cup of half & half, and simmer for an additional 5 minutes.
  10. Serve warm, garnished with crispy bacon and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 650mgFiber: 8gSugar: 6gVitamin A: 12000IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

This chowder can be made a day in advance for even richer flavors.

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