This Sweet Potato Corn Chowder is a warm and comforting bowl of goodness! It’s rich in flavor with sweet potatoes and fresh corn, making it both sweet and hearty.
I love how creamy it is while still being healthy. Perfect for chilly days! Just grab a spoon and enjoy—you might find yourself going back for seconds! 😄
Key Ingredients & Substitutions
Bacon: This adds a smoky flavor to the chowder. If you prefer a vegetarian option, use smoked paprika or liquid smoke for a similar taste, or skip it altogether for a lighter version.
Sweet Potatoes: The sweet potatoes give the chowder a creamy texture. If you don’t have sweet potatoes, regular potatoes or butternut squash can be good alternatives.
Corn: Fresh corn is great when in season, but frozen corn works just as well and is super convenient. Canned corn could also work—just drain it well.
Heavy Cream: For a lighter chowder, you can substitute half-and-half or even coconut milk for a dairy-free option. I usually use half-and-half for a nice creaminess without being too heavy.
How Do You Make Sure the Chowder Is Creamy Without Lumps?
The roux is your key to a creamy chowder without lumps. Here’s how to do it:
- When you cook the flour with the butter and bacon fat, make sure to stir constantly. It should become a smooth paste, which helps thickening the broth later.
- When adding broth, do it slowly and whisk continuously. This prevents lumps from forming.
- During the process, keep the heat at medium. Too high can burn the roux, while too low might not cook it properly.
Finally, when you stir in the cream, do it gently. This ensures that every spoonful remains creamy and delicious!
Sweet Potato Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 cups fresh or frozen corn kernels
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
For the Garnish:
- Fresh chives, chopped (for garnish)
- Optional: a splash of milk or cream for drizzling on top
How Much Time Will You Need?
This delicious Sweet Potato Corn Chowder takes about 10-15 minutes to prepare and roughly 30 minutes to cook, making it perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once cooked, carefully remove the bacon with a slotted spoon and set it aside on paper towels to drain. Leave the bacon fat in the pot—it adds great flavor!
2. Sauté the Veggies:
Add the butter to the pot with the bacon fat. Once it’s melted, toss in the diced onion, celery, and minced garlic. Sauté everything until the veggies are softened and fragrant, which takes about 5 minutes.
3. Make the Roux:
Stir in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux that will help thicken your chowder. Be sure to stir to prevent the flour from burning!
4. Add the Broth and Sweet Potatoes:
Slowly whisk in the chicken or vegetable broth to the pot, making sure to avoid lumps. Once combined, add the cubed sweet potatoes. Bring the mixture to a boil.
5. Simmer:
Reduce the heat to low and let the chowder simmer for about 15 minutes, or until the sweet potatoes are nice and tender.
6. Stir in the Corn:
Add the corn to the pot and let it cook for another 5 minutes. This adds a sweet burst of flavor to the chowder!
7. Add the Cream:
Pour in the heavy cream or half-and-half and stir gently to combine. Heat through until it’s warm but avoid boiling to keep it creamy.
8. Season to Taste:
Grab some salt and freshly ground black pepper, and season the chowder to your taste. Yum!
9. Serve and Enjoy:
Serve the chowder hot, garnished with the crispy bacon and chopped fresh chives. You can also drizzle a splash of milk or cream on top if you like.
Enjoy your creamy, hearty Sweet Potato Corn Chowder! It’s the perfect dish to warm you up!
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes add a unique sweetness, you can substitute them with regular potatoes or even butternut squash if desired. Just ensure to adjust the cooking time as needed, especially if using a different type of potato.
Can I Make This Recipe Vegan?
Yes! To make this chowder vegan, simply omit the bacon and use olive oil instead of butter. Substitute the heavy cream with coconut cream or a plant-based milk, and ensure to use vegetable broth.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream if it thickens too much during storage.
Can I Freeze This Chowder?
Yes, you can freeze the chowder! Allow it to cool completely, then transfer to a freezer-safe container. It should be good for up to 3 months. Thaw in the fridge overnight before reheating.
