Loading…

This Sweet Potato Corn Chowder is creamy, warm, and oh-so-comforting! Sweet potatoes and corn come together to create a colorful and tasty soup that everyone will love.

Plus, it’s super easy to make! I love how it pairs well with some crusty bread for dipping—perfect for those cozy evenings at home!

Key Ingredients & Substitutions

Sweet Potatoes: The star of this chowder! They add natural sweetness and a creamy texture. If you need a substitute, try butternut squash or carrots for similar flavors.

Corn: Fresh corn kernels give a great crunch! You can use frozen corn if fresh isn’t available. Canned corn works too, but rinse it first to reduce excess sodium.

Bacon: Adds a smoky flavor and crunch. If you’re looking for a vegetarian option, try smoked paprika or use a plant-based bacon alternative for a similar taste.

Milk or Cream: I prefer using milk for a lighter chowder, but if you enjoy richness, heavy cream is a great choice. For dairy-free, almond or coconut milk work well!

How Can I Achieve the Perfect Texture in My Chowder?

The texture is essential for chowder! To achieve a pleasing balance, you’ll want some chunks and a bit of creaminess. Here’s how:

• Cook the sweet potatoes until tender, then blend only half the soup. This keeps some cubes intact.
• Use an immersion blender gently to control how smooth you want it. If using a traditional blender, let the soup cool slightly to avoid splatters.
• After blending, stir in the cream to keep it smooth and creamy without clumping.

Don’t forget to check your seasoning along the way; it can make all the difference!

Sweet Potato Corn Chowder

Ingredients You’ll Need:

• 2 tablespoons unsalted butter
• 1/2 cup onion, finely chopped
• 1/2 cup celery, chopped
• 1/2 cup green bell pepper, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 3 cups fresh or frozen corn kernels (about 3 ears of corn)
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 4 slices bacon, cooked and roughly chopped
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh chives, chopped (for garnish)

How Much Time Will You Need?

This sweet potato corn chowder takes about 15 minutes to prep and around 25-30 minutes to cook, so you’re looking at a total time of about 45 minutes. It’s quick enough for a weeknight dinner and comforting enough for winter evenings!

Step-by-Step Instructions:

1. Sautéing the Vegetables:

In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, celery, and green bell pepper. Sauté these veggies until they become soft, which should take about 5 minutes. You’ll love the aroma!

2. Adding Garlic and Sweet Potatoes:

Add the minced garlic and stir it in for about a minute until fragrant. Then, toss in the cubed sweet potatoes, corn kernels, and broth. Give everything a good stir, then bring the mixture to a boil.

3. Simmering the Chowder:

Once it’s boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the sweet potatoes are nice and tender. You can check by poking a cube with a fork—it should be soft!

4. Blending for Texture:

Here’s where the magic happens! Use an immersion blender to puree about half of the soup. This thickens it while keeping some hearty chunks. If you don’t have an immersion blender, you can carefully blend half the soup in a regular blender and then return it to the pot.

5. Finishing Touches:

Now, stir in the milk or heavy cream, followed by the chopped bacon pieces. Season with salt and freshly ground black pepper to taste. Gently warm the chowder, but be careful not to let it boil!

6. Serving Your Chowder:

Once everything is combined and heated through, it’s time to serve! Ladle the hot chowder into bowls and garnish with fresh chopped chives and extra black pepper for a lovely finish.

Enjoy your hearty and comforting Sweet Potato Corn Chowder! Perfect for any day!

Can I Use Non-Dairy Milk in This Recipe?

Absolutely! Almond milk or coconut milk can be excellent substitutes for regular milk or heavy cream. Just make sure to choose an unsweetened variety for the best flavor.

How Should I Store Leftover Chowder?

Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, reheat gently on the stove or microwave, adding a splash of broth or milk if it thickens too much.

What Can I Add for Extra Protein?

If you want to bump up the protein content, consider adding shredded rotisserie chicken or cooked beans like black beans or chickpeas. Just mix them in with the chowder towards the end to warm them through.

Can I Freeze This Chowder?

Yes! This chowder freezes well. Let it cool completely first, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating on the stove.