Recipe courtesy of Jacob Bensley
Save Recipe Print
40 min
30 min
4 to 6 servings



In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.

Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes. 

Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.

Garnish with freshly ground black pepper and sliced green onions before serving.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Sweet Potato and Corn Chowder

Recipe courtesy of Geoffrey Zakarian

Corn and Potato Chowder

Recipe courtesy of John Stage|Nancy Radke

Corn Chowder

Recipe courtesy of Tyler Florence

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Sweet Potato Fries

Recipe courtesy of Jeff Mauro

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Hash

Recipe courtesy of The Neelys

Nutty Sweet Potato Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories