Sweet Potato Corn Chowder
Hearty and flavorful, this easy sweet potato corn chowder recipe is perfect for fall.
By Yankee Magazine|Oct 30 2017|
The Shakers prepared chowders as a creative way to use what was fresh and on hand. This basic recipe for sweet potato corn chowder comes from Jeff Paige, the former chef at New Hampshire’s Canterbury Shaker Village. “This is the method of preparation I use to create a number of wonderful corn-based chowders. By simply adding one or two new ingredients, like the sweet potatoes, you create a new and exciting twist on an old favorite.
Yield
6 to 8 servings
Ingredients
1/2 pound smoked slab bacon, diced
1-1/2 pounds red bliss potatoes, scrubbed
1 medium onion, peeled and diced
2 bay leaves
1 large sweet potato, peeled and diced (1/4-inch dice)
4-5 cups chicken stock, or to cover
1/4 cup light brown sugar
3 cups fresh or frozen corn kernels, cooked until just tender
1 tablespoon chopped fresh parsley
1/4 cup sliced scallions
1 cup heavy cream
Salt and freshly ground pepper, to taste
Instructions
In a large soup pot, fry the bacon over medium heat just until it starts to crisp, about 8 to 10 minutes. Meanwhile, quarter and slice the red potatoes by hand or in a food processor, about 1/4-inch thick. Add the onions and bay leaves to the bacon, and cook until the onions are translucent, about 3 to 5 minutes. Carefully drain off half of the bacon grease and discard.
Add the sweet and red potatoes to the soup pot, add enough stock to cover the potatoes, and bring to a simmer over medium heat. Simmer until the potatoes are tender, about 15 minutes. Add the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often.
Season with salt and pepper to taste, and serve hot.
This is an excellent corn chowder! I have made it twice and it is definitely a keeper. Once the chowder has been chilled, you have the option of discarding all or some of the bacon fat, if desired.
My husband is the soup maker in the house. We changed it a little. We used 1 can vacuum packed corn, 1 can creamed corn and 1 5-ounce can evaporated milk. Excellent, less calories!! He has already made it 3 times.
This chowder is awesome! The brown sugar and sweet potato adds just a hint of sweetness. Can’t wait to serve this to company.
This is also very good in the slow cooker if you cook the bacon and onions first. Then put in the crock pot with the rest of the ingredients and relax for 8 hours! Awesome flavor!
I used the evaporated milk like 1 of the other ladies did. i gave a bowl to a friend and she said you can make that for me again. My husband loved it. Thanks
This one is a keeper, right next to my grandmother’s chicken soup. I substituted condensed milk for the heavy cream, and it was simply delicious. I’ll definitely make it again.
Too much fat–heavy cream and bacon….
I loved the chowder. I only made two minor changes. I added 1/2 cup more heavy cream and I eliminated the brown sugar. I thought it was sweet enough.
This is the best!!!!
I like to follow recipes as closely as possible the first time I make them so I will really know what the recipe tastes like. Followed this recipe with the exceptions of using only 1/2 of the bacon, Klondike Gold potatoes and Half-n Half, because those were what I had on hand. Tasty soup, but wish I had not added the brown sugar as it made the soup way too sweet. A teaspoon of brown sugar might be in order, but certainly not 1/4 cup. Next time I will add brown sugar to taste.
I have made this recipe twice now and it has been a big hit both times. I doubled the recipe because I was serving a crowd. I added one cup of heavy cream, and one can of evaporated milk. I eliminated the sugar, and added more sweet potatoes and fewer red bliss. I also added some awesome roasted corn that I got from Trader Joes. Thank you for this wonderful recipe that is both delicious, and “gluten free”.
Has anyone tried to make a chowder without dairy? I love it, but family members get sick with milk products.
Use a non-dairy milk (almond, soy, hemp, cashew). I only use these and my soups are delicious.
Charlotte, puree some of the potatoes to give the soup a creamy texture without adding any dairy.
I use butter instead of bacon and mash half of the potatoes against the inside of the pot.
Adding chowder crackers when serving thickens even more.
Why not use bacon bits? Not the soy based but the real ones. Saves a messy step with much less grease and fat calories. If in a crock pot maybe boiler or pearl onions would be good.
Looking for a carrot soufflé receipt that has pineapple in it?
Making this tonite hope it comes out good , it’s beeb really cold in new England and wanted something hot to eat like this !
Can you freeze this soup ?