This Sweet Potato Corn Chowder is creamy, cozy, and bursting with flavor. It’s packed with sweet potatoes, corn, and spices that make it perfect for chilly days!
I love how it warms me up from the inside out. Plus, it’s so simple to make that you can whip it up even on a busy weeknight. Grab a bowl, and enjoy this yummy goodness! 😋
Key Ingredients & Substitutions
Bacon: It adds a smoky flavor to the chowder. If you’re looking for a vegetarian option, use smoked paprika or liquid smoke for that delicious taste without the meat.
Sweet Potato: This is the star ingredient! If sweet potatoes aren’t available, you could try Yukon gold potatoes for a similar texture and flavor.
Corn: Fresh corn makes this chowder sweet and crunchy. However, if you can’t get fresh corn, frozen corn works just as well and is often picked at peak freshness.
Cream: Heavy cream creates a rich texture. If you prefer lighter options, use half-and-half or coconut milk for a dairy-free version that still tastes great!
Broth: Chicken or vegetable broth provides depth of flavor. Homemade broth is best, but store-bought works well too. Just watch for added sodium!
What’s the Best Way to Thicken Chowder?
Thickening your chowder can make it extra comforting. One effective method is using a roux. Here’s how you can do it:
- In a small pan, melt butter over medium heat.
- Add flour and stir constantly for 1-2 minutes to cook it slightly.
- Gradually whisk in some hot broth to avoid lumps, then add it back to the chowder.
- Simmer it for about 5 more minutes to thicken.
Alternatively, using an immersion blender for a few seconds can thicken the chowder while still keeping some chunks intact. This gives a creamy texture without completely blending everything.
Sweet Potato Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced (about 2 cups)
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional, for roux)
For Garnish:
- Fresh chives, chopped
- Sour cream or Greek yogurt
How Much Time Will You Need?
This delightful chowder takes about 10 minutes to prepare and approximately 30 minutes to cook. In total, you’ll need about 40 minutes to enjoy this hearty dish from start to finish!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Once done, use a slotted spoon to remove the bacon and set it aside on a plate, leaving the delicious rendered fat in the pot.
2. Sauté Vegetables:
Add the diced onion and celery to the pot. Sauté them for about 5 minutes, stirring occasionally until they are softened and fragrant.
3. Add Garlic:
Stir in the minced garlic and continue to cook for another 30 seconds, just until it becomes fragrant.
4. Add the Main Ingredients:
Now it’s time to add the diced sweet potato, corn kernels, broth, dried thyme, and the bay leaf. Bring this mixture to a boil, then reduce the heat and allow it to simmer for about 15-20 minutes, or until the sweet potatoes are tender.
5. Optional Thickening:
If you prefer a thicker chowder, melt the butter in a separate small pan over medium heat. Stir in the flour and cook, stirring constantly for 1-2 minutes to form a roux. Slowly whisk in a ladleful of the hot soup broth to temper it. Then add this mixture back into the pot, stirring well and simmering for an additional 5 minutes.
6. Blend the Chowder:
Remove the bay leaf from the pot. Use an immersion blender to blend the chowder partially for a creamy texture while keeping some chunks intact. Alternatively, you can blend about half of the soup in a regular blender and then return it to the pot.
7. Add Cream:
Stir in the heavy cream and season with salt and pepper to taste. Heat the chowder through but avoid boiling it at this stage.
8. Serve and Enjoy:
To serve, ladle the chowder into bowls. Top with the reserved crispy bacon, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh chopped chives. Enjoy this warm, hearty chowder!
Enjoy this comforting and flavorful Sweet Potato Corn Chowder!
Can I Use Frozen Sweet Potatoes in This Recipe?
Yes, you can use frozen sweet potatoes! Just be sure to thaw them before adding to the chowder. You might want to reduce the cooking time slightly since frozen sweet potatoes can cook faster than fresh ones.
Can I Make This Soup Vegetarian?
Absolutely! Simply substitute the bacon with olive oil or vegan bacon for sautéing, and use vegetable broth instead of chicken broth. It’ll still be delicious and hearty!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the chowder on the stove over low heat, adding a splash of broth or cream to loosen it up if it thickens too much.
Can I Add Other Vegetables?
Yes! Feel free to add other veggies like bell peppers, carrots, or zucchini. Just make sure to adjust the cooking time accordingly if they require longer to soften!