Chowder day! I’m a big chowder fan, mostly because of the cream and… well, yeah – it’s the heavy cream. And the texture. Sometimes a thin, brothy soup is just not what I’m after – gimme thickness. Gimme richness. Gimme chowder! In case creaminess is somehow not enough of a selling point for you, let me also mention that in this Sweet Potato Corn Chowder recipe, I am sharing my Top 2 Tried and True Tricks for Making Soup Delicious. They are easy, workable for almost any soup recipe, and they deliver on flavor and texture every single time.
This Sweet Potato Corn Chowder starts with crisping some bacon, rendering the fat, then sautéing your onion, garlic, and jalapeño down in the fat. Corn comes next (fresh, canned, or frozen), then cubed sweet potato and carrots, a little dried thyme, and cayenne. Now, we need to add some things to get the chowder party going. That’s chicken stock plus…
delicious soup trick #1
… a little Better than Bouillon. Is stock + bouillon redundant? Yes. But, I refuse to be embarrassed about it because the flavor payoff is HUGE. To me, it can make or break a soup. Just trust me, you will see when you make this chowder. If you’ve ever made my Chicken Noodle Soup with Sherry and Cream, then you’ve already come over to the bouillon dark side and you get it🖤
Once your chowder is sufficiently chicken stocked and extra flavorful, add in some heavy cream for that nice body we love. And finally, the best, most important step…
delicious soup trick #2
… a little blending action. Yes! Purée some of your soup ingredients so you have a well-flavored, thick base for your remaining whole veggies to rest in. Scoop out some of the sweet potatoes, carrots, and corn into a bowl and reserve them, then blend the rest into creamy submission. You can do this by carefully transferring it to a blender, or by using an immersion blender. This trick improves almost any soup or chowder and is totally worth the extra dirty dishes.
Once blended, add your reserved veggies back to the creamy mixture and stir in some baby kale, letting it cook a bit longer, just until it wilts. That pop of green and the slight bitterness from the kale – Oh my goodness.
Ladle this golden stuff you’ve created, almost buttery-tasting from the puréed vegetables and the cream, into some bowls, top it with that crispy bacon from earlier, and just bury yourself, face first, in chowder comfort.Print
Sweet Potato Corn Chowder
A super shareable recipe that’s a slam dunk: Creamy, buttery-tasting Sweet Potato Corn Chowder, plus my two favorite tricks for making any soup delicious!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- 1/2 lb bacon, chopped
- 1 small onion, chopped
- 1 jalapeño, diced (optional)
- 3 cloves of garlic, minced
- 1 medium sweet potato, cut into 1” cubes
- 2 small or 1 large carrot, chopped
- 1 14.5 oz. can of corn, drained (fresh corn cut off the cob or frozen works, too!)
- 1 1/2 tsp dried thyme
- 1/8 tsp cayenne
- salt and pepper
- 4 C chicken stock
- 1 TBS Better than Bouillon (I used the organic roasted chicken flavor)
- 1 C heavy cream
- 2–3 handfuls of baby kale, use your hands to tear into large pieces (regular kale, chopped small will work too)
- Add chopped bacon to a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate and set aside for garnish; leave the bacon fat in the pot.
- Add the onion to the bacon fat and cook, stirring, until it begins to soften – about 3-4 minutes. *If your bacon is not very salty, add a big pinch of salt to the onions while they cook. Add garlic and jalapeño, if using, and cook for another minute.
- Add corn, sweet potato, carrots, thyme, and cayenne to the pot and stir to combine.
- Pour in chicken stock and stir in the bouillon. Bring the pot to a boil, cover it and reduce the heat to simmer; let simmer until sweet potatoes and carrots are tender – about 15 minutes, be sure to taste one to make sure they’re done.
- Stir in the heavy cream and turn off the heat. Using a slotted spoon, transfer some (about half) of the sweet potatoes, carrots, and corn to a bowl and set aside. Purée what’s left in the pot by carefully transferring it to a blender or by using an immersion blender.
- Return the reserved vegetables to the creamy mixture in the pot and stir in the baby kale, letting it heat until slightly wilted. Taste and season with salt and pepper if needed. Serve, garnished with the crispy bacon!
My two favorite tricks to make any soup delicious are 1) Use a combo of stock and bouillon to get excellent flavor and 2) Purée some of your softened vegetables in with your stock and cream so you have a nice, thick base for your soup.
Keywords: Chowder, easy, sweet potatoes
*This post contains Amazon Affiliate links to the immersion blender I like and the organic Better than Bouillon I use!