Sweet Potato Corn Chowder

  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 40m
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  • 4 ounces sliced smoked bacon, diced small
  • 2 medium sweet potatoes, diced
  • 4 cloves garlic, thinly sliced
  • 4 bay leaves
  • 3 ribs celery, diced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • 1 tablespoon unsalted butter, if needed
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable stock
  • Two 15.25-ounce cans whole kernel corn with its liquid
  • 1 cup heavy cream
  • Thinly sliced green onions, for garnish


Step 1

In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.

Step 2

Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes. 

Step 3

Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.

Step 4

Garnish with freshly ground black pepper and sliced green onions before serving.

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