Sweet Potato Bacon Corn Chowder
Dive into a bowl of comfort with this Sweet Potato Bacon Corn Chowder, a rich and hearty recipe that blends smoky, savory, and subtly sweet flavors in every bite. This chowder features tender sweet potatoes, crisp bacon, and golden corn kernels simmered in a creamy, seasoned broth infused with fresh thyme and smoked paprika for a warm, earthy depth. The use of both whole and blended textures creates a perfect balance of creaminess and chunky goodness, making it an irresistible dinner option. Garnished with crispy bacon bits and fresh green onions, this one-pot wonder is perfect for cozy weeknights or as a standout dish for gatherings. Ready in just 50 minutes, it’s a family-friendly recipe that will have everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 slices bacon, chopped
- 3 cups sweet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
- 2 stalks green onions, sliced (for garnish)
Instructions
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
Add the olive oil to the pot with the bacon fat. Stir in the diced onion and cook for 3-4 minutes until it becomes translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced sweet potatoes, corn kernels, smoked paprika, salt, black pepper, and fresh thyme. Mix well to evenly coat the vegetables.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and let it sim mer for 20 minutes, or until the sweet potatoes are tender.
Using an immersion blender, puree about half of the soup in the pot to create a creamy texture while keeping some chunks intact. (Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the heavy cream and let the chowder cook for an additional 5-7 minutes over low heat, ensuring it is heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls and garnish each with crispy bacon bits and sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6666 mg | 290% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 62.6 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5116 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
