This Sweet Potato Corn Chowder is a warm and cozy bowl of goodness. It features sweet potatoes and sweet corn, making it creamy and comforting!
Perfect for chilly days, this chowder is like a hug in a bowl. I love to top it with a sprinkle of paprika for a little extra flavor kick—so good! 🥣
Key Ingredients & Substitutions
Bacon: This adds a lovely smokiness and depth to the chowder. If you’re looking for a vegetarian option, try smoked paprika or liquid smoke instead, or just skip it altogether for a lighter dish.
Sweet Potatoes: These provide natural sweetness and creaminess. If you can’t find them, butternut squash or regular potatoes are good substitutes, but the flavor will vary a bit.
Corn: Fresh corn is great, but frozen corn works perfectly as well. Just make sure it’s thawed. In a pinch, canned corn could be used—just drain it well first!
Broth: Chicken broth gives a rich flavor, but vegetable broth keeps it vegetarian. Homemade broth adds even more depth if you have time to make it!
Milk or Cream: I love using heavy cream for richness, but you can use any plant-based milk for a lighter version, such as almond or oat milk. Coconut milk can also add a nice twist.
How Do I Make Sure My Chowder Is Creamy?
Achieving a creamy texture is all about how you combine your ingredients. Here are some tips to ensure smooth, creamy chowder:
- Start by sautéing the bacon, which gives flavor to the fat you’ll cook the vegetables in. This extra flavor is key.
- When adding the sweet potatoes and corn, give everything a good stir to coat it in the bacon fat and any residual flavors.
- If opting for thickening, mix flour with some liquid (milk or broth) first to avoid lumps, then stir it into the chowder gradually.
- For the best texture, avoid boiling the chowder after adding the cream. Heat gently instead, so it stays silky and smooth.
These tips will help make your Sweet Potato Corn Chowder delightfully creamy and satisfying. Enjoy cooking!
Sweet Potato Corn Chowder
Ingredients You’ll Need:
Base Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 3 cups fresh or frozen corn kernels (if frozen, thawed)
- 3 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup milk or heavy cream
For Thickening (optional):
- 2 tablespoons all-purpose flour
For Cooking:
- 2 tablespoons butter or olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- Fresh dill or fresh thyme sprigs (optional)
Time Needed:
This hearty chowder takes about 10 minutes to prepare and 30 minutes to cook, giving you a total of around 40 minutes from start to finish. It’s perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once it’s done, remove the bacon using a slotted spoon and place it on a paper towel to drain. Leave the bacon fat in the pot—it gives your chowder a delicious flavor!
2. Sauté the Veggies:
Next, if you’re using butter, add it to the pot with the bacon fat. Sauté the diced onion and celery in the pot until they are soft and translucent, which should take about 5 minutes. This is where your kitchen starts to smell amazing!
3. Add Garlic:
Now, stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to let it burn—that garlic flavor is key!
4. Toss in Sweet Potatoes and Corn:
Add your sweet potato cubes and corn kernels to the pot, stirring everything together so that the veggies are well mixed.
5. Add Broth and Simmer:
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat to a simmer. Let it cook until the sweet potatoes are tender, which usually takes about 15-20 minutes.
6. Thicken the Chowder (Optional):
If you’d like a thicker chowder, you can make a slurry! In a separate small bowl, whisk the flour with a couple of tablespoons of the milk or broth. Slowly stir this mixture into the chowder and let it cook for a few more minutes until it thickens a little.
7. Stir in Milk or Cream:
Add the remaining milk or cream to the pot and heat through, but be sure not to boil the chowder once the dairy is in. This keeps it creamy and delicious!
8. Season to Taste:
Add salt and freshly ground black pepper to taste. This is your chance to adjust the flavors to your liking!
9. Serve and Garnish:
Ladle the chowder into bowls and garnish with the reserved crispy bacon pieces and sprigs of fresh dill or thyme if you like. Enjoy your warm, creamy Sweet Potato Corn Chowder! It’s sure to be a hit!
Enjoy your cooking adventure! 🍲
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes add a natural sweetness, you can substitute them with butternut squash or regular potatoes if you prefer. Just keep in mind that it will change the overall flavor of the chowder.
What If I Don’t Have Bacon?
No problem! You can skip the bacon entirely for a vegetarian version, or substitute with smoked paprika for some smokiness. Another option is to use turkey bacon or pancetta if you want something lighter but still flavorful.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or milk to bring back its creamy texture.
Can I Freeze This Chowder?
Yes, you can freeze the chowder! Just let it cool completely and store in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating, and you may need to add a bit of liquid to restore its consistency.
