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Sweet Potato Chowder

Sweet potato chowder simmers in a Dutch oven until the sweet potatoes are fork-tender, then gets finished with corn, half-and-half, and crisp bacon. Its creamy broth and tender sweet potato cubes make a comforting one-pot dinner.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.25 tsp smoked paprika
  • 1 cup corn frozen
  • 1 cup half-and-half

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Cook the bacon in a 5-quart Dutch oven over medium heat until crisp, 6 to 8 minutes, turning as needed.
  2. Transfer it to a paper towel-lined plate and crumble when cool, leaving the drippings in the pot.
  3. Add the butter, onion, and celery to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the flour until the vegetables are coated.
  6. Gradually whisk in the chicken broth until smooth.
  7. Add the sweet potatoes, salt, thyme, black pepper, and smoked paprika.
  8. Bring to a boil, reduce the heat, and simmer uncovered until the sweet potatoes are fork-tender, 15 to 20 minutes.
  9. Stir in the corn and half-and-half.
  10. Simmer gently until heated through, 3 to 5 minutes; do not boil.
  11. Stir in three-quarters of the crumbled bacon.
  12. Serve the chowder topped with the remaining bacon.

Notes

For the best texture, keep the chowder at a gentle simmer after adding the half-and-half and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes and dairy may change texture. For a dairy-free swap, use dairy-free butter and an unsweetened, unflavored dairy-free cream alternative.