Creamy Sweet Potato and Corn Chowder: The Ultimate Comfort Food Recipe
Introduction to Creamy Sweet Potato and Corn Chowder
If you’re looking for a hearty, nourishing dish that warms the soul, look no further than this creamy sweet potato and corn chowder! Perfect for chilly evenings, this chowder combines the natural sweetness of sweet potatoes with the vibrant flavor of fresh corn, creating a delightful meal that’s both satisfying and healthy. Plus, it’s easy to prepare, making it a fantastic choice for family dinners or meal prep for the week ahead.
A Personal Story Behind My Creamy Sweet Potato and Corn Chowder Journey
I first discovered this chowder recipe during a family gathering in the fall. My aunt brought her famous sweet potato and corn chowder, and the moment I tasted it, I was hooked! The combination of flavors reminded me of my childhood, where cold evenings were filled with the warmth of family, laughter, and delicious food. Since then, I’ve made it my own, adding personal touches and ensuring it remains a staple in our home.
What Makes This Creamy Sweet Potato and Corn Chowder Recipe Special?
This chowder stands out because it’s not just delicious, but it’s also packed with nutrition. Sweet potatoes are rich in vitamins and antioxidants, while corn adds a sweet crunch. The bacon (or beef, in my version) brings a smoky depth to the chowder, and the creamy half & half ties everything together beautifully, creating a comforting texture that’s perfect for any occasion. Plus, it’s versatile! You can easily adjust the ingredients based on what you have on hand, making it a flexible addition to your recipe collection.
The Full Creamy Sweet Potato and Corn Chowder Recipe
Ingredients
- 3 to 5 slices of beef, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 large sweet potatoes, peeled and cubed
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon paprika
- 2 cups kale, chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 1/2 cups corn, fresh cut off the cob or frozen
- 4 cups chicken stock
- 2 cups half & half
- 1/4 cup fresh cilantro, chopped
Instructions
- Wash and chop all the vegetables. Peel the sweet potatoes and cut them into half-inch rounds. Stack a few rounds together, cut them into strips, then into cubes. This ensures even cooking and a consistent texture.
- In a large soup pot or Dutch oven over medium heat, cook the chopped beef until crisp, stirring occasionally, about 7 to 9 minutes. Remove the beef to a bowl, but keep at least 1 tablespoon of drippings in the pot to sauté the veggies.
- Sauté the onion, red pepper, and sweet potatoes in the remaining beef drippings. Season with salt, pepper, and paprika. Stir occasionally for about 10 minutes, allowing the vegetables to soften and the flavors to meld together.
- Add the kale, garlic, and flour. Cook for a few minutes until fragrant, stirring constantly to prevent the flour from burning.
- Mix in the corn and chicken stock. Cover and simmer over medium to low heat until the sweet potatoes are softened, approximately 10 to 12 minutes. Stir occasionally to prevent sticking. Adjust the heat to maintain a light bubble without rapid boiling. Lightly mash the potatoes with a potato masher, leaving them slightly chunky for texture.
- Pour in the half & half, stirring to combine. You can reserve some beef and cilantro for garnishing each bowl or mix them into the soup. Simmer for an additional 5 minutes until thickened.
Serving Suggestions and Variations for Creamy Sweet Potato and Corn Chowder
This chowder is delicious on its own, but for an extra touch, consider serving it with a slice of crusty bread or a fresh garden salad. You can also add protein by including shredded chicken or turkey, or make it vegetarian by omitting the beef and using vegetable stock. For a spicy kick, add diced jalapeños or a dash of hot sauce. Enjoy this chowder as a filling lunch or a warm dinner option that everyone will love!
Frequently Asked Questions About Creamy Sweet Potato and Corn Chowder
Can I use other vegetables in this chowder?
Absolutely! Feel free to add or substitute vegetables like carrots, zucchini, or even spinach for a different flavor profile.
How can I store leftovers?
Store the chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken stock or water if it thickens too much.
Can I freeze this chowder?
Yes, you can freeze the chowder! Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
Creamy Sweet Potato and Corn Chowder
Equipment
- Large soup pot or Dutch oven Used for cooking the chowder.
Ingredients
Main Ingredients
- 5 slices beef, chopped Replace bacon with beef for a heartier flavor.
- 1 each onion, chopped
- 1 each red bell pepper, chopped
- 2 large sweet potatoes, peeled and cubed
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon paprika
- 2 cups kale, chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1.5 cups corn, fresh or frozen
- 4 cups chicken stock
- 2 cups half & half
- 0.25 cup fresh cilantro, chopped
Instructions
- Wash and chop all the vegetables. Peel the sweet potatoes and cut them into half-inch rounds. Stack a few rounds together, cut them into strips, then into cubes.
- In a large soup pot or Dutch oven over medium heat, cook the chopped beef until crisp, stirring occasionally, about 7 to 9 minutes. Remove the beef to a bowl, but keep at least 1 tablespoon of drippings in the pot to sauté the veggies.
- Sauté the onion, red pepper, and sweet potatoes in the remaining beef drippings. Season with salt, pepper, and paprika. Stir occasionally for about 10 minutes, allowing the vegetables to soften and the flavors to meld together.
- Add the kale, garlic, and flour. Cook for a few minutes until fragrant, stirring constantly to prevent the flour from burning.
- Mix in the corn and chicken stock. Cover and simmer over medium to low heat until the sweet potatoes are softened, approximately 10 to 12 minutes. Stir occasionally to prevent sticking. Adjust the heat to maintain a light bubble without rapid boiling. Lightly mash the potatoes with a potato masher, leaving them slightly chunky for texture.
- Pour in the half & half, stirring to combine. You can reserve some beef and cilantro for garnishing each bowl or mix them into the soup. Simmer for an additional 5 minutes until thickened.