Recipe courtesy of Jacob Bensley

Sweet Potato Corn Chowder

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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4 ounces sliced smoked bacon, diced small

2 medium sweet potatoes, diced 

4 cloves garlic, thinly sliced

4 bay leaves

3 ribs celery, diced 

1 medium yellow onion, diced 

1 red bell pepper, diced 

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper, plus more for serving

1 tablespoon unsalted butter, if needed

2 tablespoons all-purpose flour

2 cups vegetable stock

Two 15.25-ounce cans whole kernel corn with its liquid

1 cup heavy cream

Thinly sliced green onions, for garnish


  1. 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.
  2. 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. 
  3. 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.
  4. Garnish with freshly ground black pepper and sliced green onions before serving.