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Sweet Potato Corn Chowder

Sweet potato corn chowder is a creamy American main dish made by simmering tender sweet potato cubes with corn and broth, then partially blending for a thick, spoonable texture. Finished with bacon, green onions, and a swirl of sour cream for a comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato corn chowder base
  • 2 sweet potatoes Use peeled, cubed.
  • 3 cup corn kernels Fresh or frozen.
  • 6 bacon Diced into strips.
  • 1 onion Diced.
  • 3 celery Diced stalks.
  • 3 garlic Minced cloves.
  • 4 cup chicken or vegetable broth Use as listed.
  • 1.5 cup heavy cream For creaminess.
  • 2 tbsp all-purpose flour For thickening.
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 1 green onions For serving, sliced.
  • 1 sour cream For serving.
  • 1 oyster crackers For serving.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the diced bacon in a Dutch oven until crispy, then remove it and leave about 2 tablespoons of bacon fat in the pot.
  2. Keep the crispy bacon aside for topping so it stays crunchy.
Sauté aromatics
  1. Sauté the diced onion and celery in the bacon fat over medium heat for 4 minutes, until slightly softened.
  2. Add the minced garlic, smoked paprika, and cayenne and cook for 1 minute, stirring to bloom the spices.
Thicken and simmer
  1. Whisk in the all-purpose flour and gradually add the broth so the mixture stays smooth.
  2. Add the cubed sweet potatoes and simmer for 15 minutes, until the cubes are tender.
  3. Stir in the corn kernels and heavy cream, then simmer for 8 minutes to heat through and thicken slightly.
Blend, season, and serve
  1. Partially blend the chowder for a thicker texture, stopping before it turns fully smooth.
  2. Season with salt and pepper to taste, then serve topped with the crispy bacon, green onions, sour cream, and oyster crackers.

Notes

Pro tip: partially blend while the chowder is hot so it thickens evenly without turning gluey—pulse in short bursts. Refrigerate leftovers up to 4 days; freeze up to 2 months (best if you cool completely before freezing). For a lighter option, use half-and-half instead of heavy cream, and add it at the same step as the cream.