Sweet Potato Corn Chowder

Why You’ll Love Sweet Potato Corn Chowder Recipe

• It’s loaded with vibrant, wholesome vegetables — sweet potatoes, sweet peppers, corn and green chiles — so you get color, flavor and nutrition in every spoonful.

• It’s comforting without being overly heavy. The creaminess comes from a half‑and‑half slurry rather than heavy cream, which keeps the texture rich but still light.

• It offers a nice balance of sweetness (from the sweet potato and corn) and mild heat/earthiness (from the green chiles and smoked paprika), making it interesting and satisfying.

• It’s easy to make on a weeknight yet special enough for when you want something cozy and warm.

• You can top it with fresh herbs and cotija cheese (or your choice of toppings) to make it even more inviting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• olive oil

• 1 small sweet onion, diced

• 1 cup sliced sweet peppers

• 2 garlic cloves, minced

• kosher salt and pepper

• 2 (4‑ounce) cans diced green chiles

• 2 cups chopped sweet potatoes

• ½ teaspoon smoked paprika

• 2 cups corn kernels (fresh cut from the cob, or frozen substitute)

• 4 cups chicken or vegetable stock

• 1½ cups half and half

• 1½ tablespoons all‑purpose flour

• ¼ cup fresh chopped chives

• cotija cheese (for topping)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the diced sweet onion, sliced sweet peppers, minced garlic and a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes.

2. Stir in the diced green chiles. Then add the chopped sweet potatoes and smoked paprika, with another pinch of salt. Stir in the corn kernels and the stock.

3. Bring the mixture to a boil, then reduce to a simmer and cover the pot. Cook until the sweet potatoes are fork tender, about 15–20 minutes.

4. Meanwhile, shake together the half and half and the flour in a shaker cup (or small jar) for about 30 seconds until combined. Stream this slurry into the soup while stirring.

5. Bring the mixture back to a boil for a few minutes until it thickens slightly. Taste and season additionally with salt and pepper if needed. Stir in most of the chopped chives, reserving a bit for topping.

6. Serve the chowder hot, topped with cotija cheese, the remaining chives (and optionally sour cream or fresh cilantro if you like).

Servings and timing

Serves: 4 people
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Variations

• Add protein: Stir in cooked shredded chicken or turkey, or toss in some cooked bacon if you enjoy a savory boost.

• Make it vegetarian: Use vegetable stock and skip any added meat toppings.

• Spice it up: Add cayenne pepper or chili flakes for more heat, or substitute the green chiles with a spicier variety.

• Make it dairy‑free: Use a plant‑based cream substitute (e.g., coconut cream or cashew cream) instead of half and half, and skip the cotija or use a vegan cheese alternative.

• Add more veggies: Throw in diced celery, chopped kale or spinach near the end of cooking for added greens and texture.

• Make it thicker or thinner: For a thicker chowder, blend a portion of the soup and stir it back in; for a thinner soup, add extra stock or water until you reach your desired consistency.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• To reheat, gently warm the chowder on the stovetop over medium‑low heat, stirring occasionally until heated through. If it has thickened too much in the fridge, you can add a splash of stock or milk/plant‑milk to loosen it.

• For freezing: You can freeze the chowder in freezer‑safe containers for up to 2–3 months. Thaw overnight in the refrigerator, then reheat on the stove, adding extra liquid if needed to restore the consistency.

FAQs

1. Can I use frozen corn instead of fresh?

Yes — if fresh corn is out of season or unavailable, frozen sweet corn kernels are a fine substitute and will work well in this recipe.

2. Do I have to use green chiles?

While green chiles add a nice pop of flavor, you can omit them or replace them with mild diced jalapéños, roasted red peppers, or even skip them altogether if you prefer a milder version.

3. Can I make this chowder vegan?

Absolutely. Use vegetable stock, replace the half and half with a coconut‑milk or cashew cream substitute, and skip the cotija cheese (or use a vegan alternative). It will still be creamy and satisfying.

4. How can I make this chowder thicker?

If you prefer a thicker texture, you can blend 1–2 cups of the soup (or use an immersion blender) and stir it back into the pot. That adds body without changing the flavor profile significantly.

5. What toppings work well with this soup?

Beyond cotija cheese and chives, you can add sour cream or plain yogurt, fresh cilantro, crispy bacon bits, crumbled feta, crushed tortilla chips, or a drizzle of chili oil for extra flavor and texture.

6. Can I cook this in a slow cooker/crockpot?

Yes — you can adapt it by sautéing the aromatics (onion, garlic, peppers) in a skillet, then transferring everything (except the slurry) to the slow cooker. Cook on low for about 4–6 hours or until the sweet potatoes are tender, then stir in the slurry and chives and finish.

7. Is this chowder freezer‑friendly?

Yes, you can freeze leftover chowder in freezer‑safe containers for up to 2–3 months. Upon reheating, you may need to stir in extra liquid to bring it back to your desired consistency.

8. Can I add other vegetables to this chowder?

Definitely. Diced celery, chopped kale or spinach, diced carrots or roasted butternut squash all work nicely added early or midway through cooking to increase the veggie content.

9. How long will leftovers keep in the refrigerator?

Stored in an airtight container in the fridge, this chowder will stay good for about 3–4 days. Make sure to reheat it thoroughly before eating.

10. What if my chowder seems watery or too thin?

If it seems too thin, you can either let it simmer uncovered for a few minutes to reduce and thicken, or blend a portion and stir it back in. If it’s too thick, simply add a little extra stock or milk/plant‑milk as needed.

Conclusion

This sweet potato corn chowder is a wonderfully comforting, nourishing dish that strikes a lovely balance between sweet and savory, hearty and light. It’s ideal for cooler weather, weeknight dinners or whenever you crave a bowl of soup that delivers on both flavor and satisfaction. With easy ingredient swaps and flexibility for dietary needs, it’s a recipe that can be adapted and returned to again and again.

Sweet Potato Corn Chowder

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This sweet potato corn chowder is a cozy, comforting soup loaded with sweet potatoes, fresh corn, crispy bacon, and creamy goodness. It’s perfect for chilly evenings and bursting with fall flavors.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 sweet onion, diced
• 2 garlic cloves, minced
• Kosher salt and pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 2 medium sweet potatoes, peeled and diced
• 4 cups chicken stock
• 3 cups corn (fresh or frozen)
• 1/2 cup half and half or heavy cream
• Chopped green onions or chives, for topping

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Instructions

1. Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, then remove with a slotted spoon and place on a paper towel-lined plate.
2. Remove some of the bacon fat, leaving about 1 tablespoon in the pot. Add the diced onion with a pinch of salt and pepper. Cook for 5 to 6 minutes until softened.
3. Stir in the garlic, smoked paprika, and thyme, cooking for another minute.
4. Add the diced sweet potatoes and chicken stock. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 to 20 minutes, until the sweet potatoes are tender.
5. Stir in the corn and cook for another 5 minutes.
6. Transfer about 1/3 of the soup to a blender and carefully blend until smooth. Pour it back into the pot. Alternatively, use an immersion blender to blend part of the soup directly in the pot.
7. Stir in the half and half. Taste and season with additional salt and pepper if needed.
8. Serve hot, topped with crispy bacon and chopped green onions or chives.

Notes

• You can make this soup vegetarian by omitting the bacon and using vegetable stock.
• For extra creaminess, use heavy cream instead of half and half.
• This soup stores well and tastes even better the next day.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 9g
• Sodium: 620mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 35mg