Sweet Potato Corn Chowder Recipe

Name: Sweet Potato Corn Chowder
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 6 slices bacon, diced; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 1 leek, white and light green parts only, thinly sliced and well washed; Fresh thyme sprigs, for garnish (optional); Fresh Marjoram; 1 teaspoon salt; Black Pepper; 2 large sweet potatoes, peeled and diced (about 2 cups); Fresh Corn; 4 cups chicken broth; 2 1/2 cups water; 2 tablespoons cornstarch; Half And Half; 1 cup cooked chicken, shredded (optional)

Warm up your autumn and winter evenings with this hearty Sweet Potato Corn Chowder! This recipe, from the Peach Tree Tea Room in Fredericksburg, Texas, by Cynthia Collins Pedregon, features tender sweet potatoes, juicy corn kernels, and crispy bacon for a truly satisfying soup. The perfect comfort food for chilly nights.

Prep Time 20 mins

Cook Time 80 mins

Calories 151.4 kcal

Protein 23g

Rating 4.8 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Corn Chowder

6 slices bacon, diced
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 leek, white and light green parts only, thinly sliced and well washed
Fresh thyme sprigs, for garnish (optional)
Fresh Marjoram
1 teaspoon salt
Black Pepper
2 large sweet potatoes, peeled and diced (about 2 cups)
Fresh Corn
4 cups chicken broth
2 1/2 cups water
2 tablespoons cornstarch
Half And Half
1 cup cooked chicken, shredded (optional)

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How to Make Sweet Potato Corn Chowder

Dice bacon and cook in a large stockpot over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pot.
Add chopped onion, red bell pepper, and sliced leek to the pot. Cook for 10 minutes, stirring occasionally, until softened.
Stir in thyme, marjoram, salt, and pepper.
Add diced sweet potatoes, corn, chicken broth, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until sweet potatoes are tender, about 20-25 minutes.
In a small bowl, whisk together cornstarch and 1/2 cup of cold water until smooth.
Slowly whisk the cornstarch mixture into the soup. Bring to a simmer, stirring constantly, until the soup has thickened (about 2-3 minutes).
Reduce heat to low. Stir in half-and-half (or milk), reserved crispy bacon, and shredded chicken (if using).
Garnish with fresh thyme sprigs, if desired. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

14g

Fat

10g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes North American Lunch Main Dish Soups Stews Pork Potatoes Poultry Vegetables American Southern United States Southwestern United States Easy Dinner Party Fall Holiday Event Romantic Winter Chowders Chicken Stove Top Creole Dietary One Dish Meal Christmas Seasonal Comfort Food Meat Corn Taste Mood Equipment Number Of Servings 4 Hours Or Less