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–+ servings
Sweet Potato Corn Chowder

Creamy Sweet Potato Corn Chowder for Cozy Nights

This Creamy Sweet Potato Corn Chowder brings warmth and hearty comfort, perfect for cozy nights with family or friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 4 slices Bacon Adds rich flavor; for a vegetarian option, use olive oil instead.
  • 1 medium Onion Provides a fragrant base; yellow or sweet onion works well as a substitute.
  • 1 medium Red Bell Pepper Contributes sweetness and vibrant color; green bell pepper can be used too.
  • 2 medium Sweet Potatoes Bringing natural sweetness and creaminess; feel free to swap for regular potatoes.
  • 1 teaspoon Kosher Salt Enhances overall flavor; substitute with table salt if necessary.
  • 1 teaspoon Black Pepper Adds mild heat; use freshly ground for the best taste.
  • 1 teaspoon Paprika Introduces depth of flavor and color; smoked paprika can offer a unique twist.
  • 2 cups Kale Packs nutrition and texture; spinach or Swiss chard are great alternatives.
  • 2 cloves Garlic Imparts aromatic goodness; garlic powder can be a quick substitute.
  • 2 tablespoons Flour Acts as a thickener for that creamy texture; omit for a gluten-free version or use gluten-free flour.
  • 2 cups Corn Brings sweetness and a delightful crunch; fresh or frozen corn both work beautifully.
  • 4 cups Chicken Stock Serves as the soup base; vegetable stock provides a lovely vegetarian option.
  • 1 cup Half & Half Adds luxurious creaminess; coconut milk works well for a dairy-free alternative.
  • 1/4 cup Fresh Cilantro For a zesty garnish; feel free to switch with parsley if you prefer.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by peeling and cubing 2 medium sweet potatoes into bite-sized pieces. Chop 1 medium onion and 1 red bell pepper into small chunks, and mince 2 cloves of garlic.
  2. In a large pot, cook 4 slices of diced bacon over medium heat for 5-7 minutes until crispy. Remove bacon, leaving drippings.
  3. In the same pot, add the chopped onion, red bell pepper, and cubed sweet potatoes. Sauté for about 10 minutes until onions are translucent.
  4. Add 2 cups of chopped kale and minced garlic. Sprinkle in 2 tablespoons of flour, stirring for about 1 minute.
  5. Pour in 2 cups of corn and 4 cups of chicken stock. Bring to a gentle boil, reduce heat, and let it simmer for 10-12 minutes.
  6. Mash some of the sweet potato pieces with a potato masher, then stir in 1 cup of half & half until combined.
  7. Ladle into bowls and garnish with crispy bacon bits and fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 9000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for 1-2 months. Add stock or water when reheating if too thick.

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