Sweet Potato-Corn Chowder
"The combination of sweet potatoes, corn, leeks, and bacon make this soup very special."
photo by lazyme
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
8 cups
ingredients
- 6 slices bacon, diced
- 1 medium onion, chopped
- 1 cup frozen whole kernel corn
- 1⁄2 cup sweet red pepper, chopped
- 1⁄2 cup leek, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh marjoram, chopped
- 2 sweet potatoes, peeled and chopped
- 2 1⁄2 cups water
- 1 (14 1/2 ounce) can chicken broth
- 2 teaspoons cornstarch
- 1⁄2 cup cold water
- 1⁄2 cup heavy whipping cream
- salt, to taste
- black pepper, freshly ground, to taste
directions
- In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
- Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
- Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
- In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
- Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
- Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
- Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.
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Reviews
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Yum! I love corn chowders and I've really been into sweet potatoes lately, lol. What a great combo this makes. The only thing I did differently was to not include the leeks as they don't have them at our small town market. Very good and flavorful. Thanks Bayhill for a nice keeper on a cold and rainy day. Congrats on your Week 13 win in the Football Pool. -
PAC Fall 2009: Delicious and unique tasting with the use of sweet potatoes!! YUM -
Wow! I love corn chowder and this was no exception. I made some modifications and eveything was delicious! I actually used turkey bacon and did not end up using the cornstarch to thicken it. I only had whole milk, but it still ended up creamy from the sweet potatoes. My step-daughter and I each went for thirds!
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This soup was incredible Bayhill. I made this exactly as directed with all the listed ingredients. The resulting soup was rich and creamy, very tasty and full of great textures. The combination of vegetables and herbs was perfect. Thanks so much for sharing. -
This soup was awesome! I did make a fair amount of changes, but I think I stayed within the original lines of the recipe. In an effort to make it a bit healthier, I omitted the bacon. I had intended on adding in a tsp of smoke but I forgot. I also couldn't get any nice leeks at my grocery store so I subbed in shallots. The medium onion that I used was a sweet onion. It really added a wonderful flavour to the soup! I also ended up having to use dried herbs as the fresh ones aren't available here. I changed the whipping cream to 1% milk as well. I didn't add the cornstarch either as I wanted to be able to freeze this and I was worried that it wouldn't freeze well with the cornstarch added in. And the final change I made was to cook it in the crock pot on low for 7 hours. Couldn't have been easier, I simply threw everything straight into the crock and set it to go. I will make this recipe again. Many times! It was absolutely fantastic! Thank you so much for posting!
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RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
