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Sweet Potato Corn Chowder

Sweet potato corn chowder with crispy bacon and a creamy, lightly blended texture. Simmered until the sweet potatoes are tender and thickened with a flour-broth whisk.
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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 potatoes
  • 2 sweet potatoes Large, peeled and cubed.
Corn
  • 3 cup corn kernels Fresh or frozen.
Bacon
  • 6 strip bacon Diced; cook until crispy and reserve 2 tablespoons fat.
Vegetables and aromatics
  • 1 onion Diced.
  • 3 stalk celery Diced.
  • 3 clove garlic Minced.
Broth
  • 4 cup chicken or vegetable broth Use chicken or vegetable.
Cream and thickener
  • 1.5 cup heavy cream For a creamy finish.
  • 2 tbsp all-purpose flour Whisk in to thicken.
Spices
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Serving toppings
  • 0.25 cup green onions Chopped.
  • 0.25 cup sour cream For serving.
  • 0.5 cup oyster crackers For serving.
Seasoning
  • 0.25 tsp salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook the diced bacon in a Dutch oven over medium heat until crispy, then remove it to a plate 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, stirring occasionally until slightly softened.
  3. Add the minced garlic, smoked paprika, and cayenne, then cook for 1 minute until fragrant and toasted-smelling.
Thicken and simmer
  1. Whisk in the flour and stir constantly as you gradually add the broth to prevent lumps.
  2. Add the cubed sweet potatoes, bring the chowder to a gentle simmer, and simmer for 15 minutes until tender.
  3. Add the corn and heavy cream, then simmer for 8 minutes, stirring occasionally, until hot and slightly thickened.
Blend, season, and serve
  1. Partially blend the chowder for a thicker texture, then return to a simmer and season with salt and pepper to taste.
  2. Serve topped with the reserved bacon, green onions, and a spoonful of sour cream, with oyster crackers on the side.

Notes

For the thickest chowder without over-blending, blend about one-third of the pot and keep the rest chunky. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or water if it gets too thick. Freezing is not recommended because the cream can separate after thawing. For a lighter option, swap heavy cream for half-and-half (or use less cream) and add it at the end of the cook.