Go Back

Sweet Potato Corn Chowder

Sweet potato corn chowder with bacon and a partially blended creamy texture. Tender sweet potato cubes and corn simmered in a seasoned broth, finished with cream and topped with crisp bacon, green onions, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato corn chowder base
  • 2 sweet potatoes large, peeled and cubed
  • 3 cup corn kernels fresh or frozen
  • 6 bacon strips, diced
  • 1 onion diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cup chicken or vegetable broth
  • 1.5 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 0.25 green onions for serving
  • 0.25 sour cream for serving
  • 0.25 oyster crackers for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build flavor
  1. Cook the diced bacon in a Dutch oven until crispy, then remove it and leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the diced onion and celery in the bacon fat for 4 minutes, then add the minced garlic, smoked paprika, and cayenne and cook for 1 minute.
Thicken and simmer
  1. Whisk in the all-purpose flour, then gradually whisk in the broth until smooth.
  2. Add the cubed sweet potatoes and simmer for 15 minutes, until tender.
  3. Stir in the corn kernels and heavy cream, then simmer for 8 minutes.
Finish and serve
  1. Partially blend the chowder for a thicker texture, then season with salt and pepper to taste.
  2. Serve hot, topped with the reserved crispy bacon, green onions, and sour cream, with oyster crackers on the side.

Notes

Pro tip: partially blend by pulsing a few times so you keep visible sweet potato and corn pieces. Refrigerate leftovers in a covered container up to 3 days; freeze up to 2 months (cream can slightly change texture on thawing—stir well and reheat gently). For a lighter option, use half-and-half in place of heavy cream, then simmer 2–3 minutes longer to help the chowder thicken.