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Sweet Potato Corn Chowder

Sweet potato corn chowder simmers in a 5-quart Dutch oven until the sweet potatoes are fork-tender and the broth turns creamy with milk and heavy cream. Crisp bacon on top adds a savory finish to each bowl.
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Prep Time 15 minutes
Cook Time 33 minutes
resting 5 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, thick-cut, chopped
  • 1 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups low-sodium chicken broth
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 cups corn frozen
  • 2 cups whole milk
  • 0.5 cup heavy cream

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Cook the chopped bacon in a 5-quart Dutch oven over medium heat for 6–8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Pour off all but 1 tablespoon of bacon fat, then add the butter.
  4. Add the onion and celery and cook for 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour, thyme, paprika, salt, and pepper, and cook for 1 minute.
  7. Gradually whisk in the broth.
  8. Add the sweet potatoes and bring to a boil.
  9. Reduce the heat and simmer uncovered for 12–15 minutes, until the sweet potatoes are fork-tender.
  10. Stir in the corn, milk, and cream.
  11. Simmer gently for 5–7 minutes, until hot, without letting the chowder boil.
  12. Remove the pot from the heat and let the chowder stand for 5 minutes.
  13. Serve the chowder topped with the crisp bacon.

Notes

For the creamiest texture, simmer gently after adding the milk and cream and do not let the chowder boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. Half-and-half can replace the heavy cream for a lighter chowder.