Sweet Potato-Corn Chowder

Total Time
Prep 10 mins
Cook 50 mins

The combination of sweet potatoes, corn, leeks, and bacon make this soup very special.

Ingredients Nutrition


  1. In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
  2. Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
  3. Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
  4. In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
  5. Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
  6. Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
  7. Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.
Most Helpful

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.

lazyme December 09, 2010

PAC Fall 2009: Delicious and unique tasting with the use of sweet potatoes!! YUM

Mom2Rose September 14, 2009

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!

carlynb September 13, 2009