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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.

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

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

Find it online: https://yumfamilyrecipes.com/sweet-potato-corn-chowder/