This Sweet Potato Corn Chowder is cozy and hearty. With sweet potatoes and corn, it brings a burst of flavor and warmth to your bowl.
It’s like a warm hug on a chilly day! I always add a sprinkle of paprika for an extra pop. Trust me, you’ll want seconds!
Making this chowder is super easy! Just chop, simmer, and enjoy. It’s a perfect dish for family dinners or meal prep for the week.
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful smoky flavor to the chowder. If you’re looking for a vegetarian option, try using smoked paprika or liquid smoke instead. You can also use turkey bacon for a lighter version.
Sweet Potato: Sweet potatoes are creamy and sweet. If you can’t find them, you can swap in regular potatoes or butternut squash. Keep in mind the flavor will change slightly!
Corn: Fresh corn is delicious in this dish, but frozen corn works great too. If you’re looking for a different taste, consider adding diced bell peppers for a pop of color and flavor.
Heavy Cream: For those avoiding dairy, use coconut milk or almond milk to maintain richness. Full-fat coconut milk gives a delightful creaminess while keeping it dairy-free!
Thyme: Dried thyme is convenient, but fresh thyme really boosts the flavor. If you don’t have thyme, a bit of Italian seasoning can also work in a pinch.
How Do You Get the Bacon Just Right?
Crispy bacon can elevate your chowder! Here’s how to make it perfect:
- Cook the bacon slowly over medium heat. This prevents burning and ensures even crisping.
- Once it’s crispy, use a slotted spoon to transfer it to a paper towel-lined plate to absorb excess grease.
- Keep a bit of that flavorful bacon fat in the pot for cooking your vegetables!
This method gives your chowder depth and flavor. Plus, who doesn’t love crispy bacon as a topping?
Sweet Potato Corn Chowder
Ingredients You’ll Need:
For The Chowder:
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced into small cubes
- 3 cups fresh or frozen corn kernels
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour (optional for thicker chowder)
- Fresh chives or green onions, chopped, for garnish
- Crusty bread, to serve
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prepare and 30 minutes to cook. So in just about 45 minutes, you’ll have a warm and hearty meal on the table! Perfect for cozy days at home.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 5-7 minutes. Once it’s nice and crispy, use a slotted spoon to remove it and set it aside on paper towels to drain. Keep about 2 tablespoons of the bacon fat in the pot for flavor; discard any extra fat or add olive oil if needed.
2. Sauté the Vegetables:
Add the diced onion, celery, and carrot to the pot. Sauté over medium heat for about 5-7 minutes until the vegetables start to soften and the onion becomes translucent. This will give your chowder a nice base of flavor!
3. Add Garlic and Sweet Potatoes:
Stir in the minced garlic and cook for another minute until it’s fragrant. Then, add the diced sweet potato and corn kernels, stirring well to combine all the ingredients.
4. Thicken It Up (Optional):
If you want a thicker chowder, sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to eliminate the raw taste of the flour. This step is optional but gives the chowder a lovely creaminess.
5. Pour in the Broth:
Pour in the broth and add the dried thyme and smoked paprika if you’re using it. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.
6. Finish with Cream:
Stir in the heavy cream and season with salt and pepper to taste. Heat it through gently, but be careful not to boil it again. Your chowder should be warm and inviting!
7. Serve and Enjoy:
Serve the chowder in bowls, topped with the crispy bacon pieces you set aside earlier. Sprinkle with chopped fresh chives or green onions for a pop of color. Don’t forget the crusty bread on the side for dipping!
Enjoy your comforting Sweet Potato Corn Chowder!
Can I Use Low-Fat Dairy in This Recipe?
Yes! You can substitute the heavy cream with low-fat milk or half-and-half, but keep in mind that the chowder might be slightly less creamy. For a dairy-free option, try using coconut milk, which adds a nice flavor.
How to Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the chowder thickens too much while sitting.
Can I Freeze This Chowder?
Absolutely! This chowder freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw it overnight in the fridge and warm it up gently on the stove or in the microwave.
What Can I Add for Extra Flavor?
You can enhance the flavor by adding more herbs like parsley or a dash of cayenne pepper for some heat. A squeeze of fresh lemon juice just before serving can also brighten up the flavors!
