Sweet Potato Corn Chowder Recipe
Description:
Indulge in the comforting flavors of sweet potatoes, corn, and bacon with this delightful Sweet Potato Corn Chowder recipe. Perfect for the cooler months, this hearty soup will warm you up from the inside out. Originating from The Peach Tree Tea Room in Fredericksburg, Texas, this recipe by Cynthia Collins Pedregon is a true culinary gem.
Recipe Category:
Chowders 🥣
Keywords:
One Dish Meal, Lunch/Snacks, Yam/Sweet Potato, Chicken, Pork, Potato, Poultry, Corn, Vegetable, Meat, Creole, Southwestern U.S., Winter, Christmas, Weeknight, Stove Top, < 4 Hours, Easy 🍽️🥓🌽
Nutritional Information (per serving):
- Calories: 151.4
- Fat Content: 5.5g
- Saturated Fat Content: 2g
- Cholesterol Content: 27.1mg
- Sodium Content: 632mg
- Carbohydrate Content: 13.5g
- Fiber Content: 2g
- Sugar Content: 3.7g
- Protein Content: 12g
Ingredients:
- 3 slices of bacon
- 1 onion, chopped
- 1 leek, sliced
- 1 teaspoon fresh thyme
- 1 teaspoon dried thyme leaves
- 1 teaspoon fresh marjoram
- 1/2 teaspoon dried marjoram
- Salt and black pepper to taste
- 2 sweet potatoes, peeled and diced
- 1 cup fresh corn kernels
- 6 cups chicken broth
- 3 cups water
- 2 tablespoons cornstarch
- 1/2 cup half-and-half or milk
Recipe Yield:
10 Cups of Sweet Potato Corn Chowder
Cooking Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes ⏱️
Recipe Instructions:
-
In a stockpot, sauté the bacon over medium heat until crisp and browned. Remove the bacon and set it aside.
-
Add the chopped onion, sliced leek, fresh thyme, dried thyme leaves, fresh marjoram, dried marjoram, salt, and black pepper to the bacon drippings in the stockpot. Sauté for about 10 minutes, stirring occasionally.
-
Stir in the diced sweet potatoes, fresh corn kernels, chicken broth, and 2 1/2 cups of water into the mixture in the stockpot. Cook until the sweet potatoes are tender, approximately 15 to 20 minutes.
-
In a small bowl, mix the cornstarch with the remaining 1/2 cup of water until well combined. Stir this mixture into the soup.
-
Heat the soup to boiling, stirring constantly, and cook until thickened.
-
Reduce the heat to low and stir in the half-and-half or milk, along with the reserved bacon and cooked chicken.
-
Garnish the Sweet Potato Corn Chowder with fresh thyme, if desired, before serving. 🌿
Serving Suggestions:
- Serve this delicious chowder hot in large bowls, accompanied by crusty bread or crackers for a satisfying meal.
- Pair it with a crisp green salad for a lighter lunch or dinner option.
Tips:
- To make this recipe even heartier, add cooked shredded chicken or crispy diced potatoes.
- Customize the seasoning to your taste preferences by adjusting the salt, pepper, and herbs accordingly.
- For a creamier texture, blend a portion of the soup using an immersion blender before adding the half-and-half or milk.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Indulge in the warmth and flavor of this Sweet Potato Corn Chowder, a comforting bowl of goodness that’s perfect for any occasion! 🍲✨
