This Sweet Potato Corn Chowder is a warm and comforting dish that brings together creamy sweet potatoes and sweet corn. It’s perfect for chilly days and tastes like a hug in a bowl!
Making this chowder is as easy as pie! I love serving it with some crusty bread for dipping. Trust me, your taste buds will thank you for this cozy treat! 😋
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes are key for their creamy texture and natural sweetness. If you don’t have them, butternut squash or regular potatoes can work in a pinch, but adjust cooking times as needed.
Corn: Fresh corn adds a wonderful sweetness. If it’s out of season, frozen corn is a perfect alternative. Canned corn will also work; just be sure to drain it well before adding.
Heavy Cream: For creaminess, I prefer heavy cream, but half-and-half or even coconut milk can be great substitutes for a lighter option or dairy-free version.
Ham/Bacon: While I love the flavor that diced ham or bacon brings, you can skip it for a vegetarian chowder. Smoked paprika can add a smoky taste without meat!
How Do You Get Perfectly Tender Sweet Potatoes?
The key to tender sweet potatoes is not overcooking or undercooking them. When you add them to the broth, let them cook long enough so they soften but still hold their shape. Here’s how:
- Keep the cubes uniform in size to ensure even cooking.
- Simmer in broth gently instead of boiling, which can toughen them.
- Test for tenderness by poking a piece with a fork — it should break apart easily but not be mushy.
This way, your chowder will have a lovely texture, with sweet potato pieces that enhance the flavor without falling apart! Enjoy your cooking adventure! 🌽🥔
Sweet Potato Corn Chowder
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 3 ears fresh corn (or about 3 cups fresh/frozen corn kernels)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup diced cooked ham or smoked bacon (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons fresh chives or green onions, sliced, for garnish
- Crumbled goat cheese or feta cheese, for garnish
How Much Time Will You Need?
This lovely Sweet Potato Corn Chowder will take about 35 minutes to prepare, including about 15-20 minutes of cooking time. It’s quick enough for a weeknight meal, but delicious enough for special occasions!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn on the cob, start by carefully removing the kernels from the cobs with a sharp knife. You can save the cobs to simmer in the broth later for extra flavor if you want.
2. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and celery, cooking them until they are soft, about 5-7 minutes. This will create a wonderful base for the chowder!
3. Add Garlic:
Next, stir in the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn it!
4. Combine Sweet Potatoes and Corn:
Add the diced sweet potatoes and corn kernels to the pot, stirring everything together to combine well.
5. Add Broth:
Pour in the vegetable or chicken broth and bring the mixture to a boil. Then reduce the heat and let it simmer until the sweet potatoes are tender, which should take about 15-20 minutes.
6. Cook Ham or Bacon (Optional):
If you’re using cooked ham or smoked bacon, sauté it in a separate pan until it’s lightly browned while the chowder simmers. This step is optional but adds great flavor!
7. Thicken the Chowder:
Once the sweet potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes and corn, which will help thicken the chowder while keeping some texture.
8. Stir in Cream and Ham or Bacon:
Stir in the heavy cream and add the cooked ham or bacon if you’re using it. Heat it through but avoid boiling to keep it creamy!
9. Season:
Season your chowder with salt, freshly ground black pepper, and smoked paprika to taste. Adjust to your preference!
10. Serve and Garnish:
Serve the chowder hot, garnished with sliced chives or green onions and crumbled goat cheese or feta. Don’t forget an extra crack of black pepper on top if you like!
Enjoy your creamy, cozy Sweet Potato Corn Chowder!
Can I Use Sweet Potato Substitutes?
Absolutely! If you don’t have sweet potatoes, you can use butternut squash or regular potatoes. Just keep in mind that this may alter the flavor slightly, but the chowder will still be delicious!
Can I Make This Chowder Vegetarian?
Yes, it’s easy to make this chowder vegetarian! Simply omit the ham or bacon, and use vegetable broth instead of chicken broth. The chowder will still be rich and flavorful!
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it on the stovetop, stirring occasionally to prevent sticking. You may need to add a splash of broth or cream to loosen it up.
Can I Freeze Sweet Potato Corn Chowder?
You can freeze this chowder, but be aware that it may alter the texture upon thawing. To freeze, let it cool completely, then transfer to freezer-safe containers. It should last for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop!
