Creamy Sweet Potato and Corn Chowder
A delicious and hearty chowder made with sweet potatoes, corn, and beef for a comforting meal.
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.
Notes
If using fresh sweet corn on the cob, cut the kernels off 2 ears and add them in to sauté with the veggies. If the soup is too thin, simmer over low heat while whisking to allow steam to escape. Using a potato masher can also help thicken it. If it becomes too thick, simply add a bit of water, stock, milk, or half & half to adjust the consistency.