30 Minute Sweet Potato & Corn Chowder

This quick and easy Creamy Sweet Potato & Corn Chowder is both hearty and comforting. Diced bacon, sweet potato and corn are cooked in a rich flavor packed broth in under 30 minutes for a speedy lunch or dinner. Try it once and I promise you'll be making this creamy meal soup on repeat!

As filling and nutritious as any stew, this potato and sweetcorn soup contains all the flavors kids love.

This entree Soup is made with a base of bacon, leek and thyme which gives an unbeatable depth of flavor to the finished dish.

If you love sweet potatoes, have you tried my easy Baked Sweet Potato Slices?

Why You Should Make This Creamy Sweet Potato & Corn Chowder

• This veggie packed soup can be served either as an entree soup, or as a filling main meal soup on its own.

• Feeding a crowd? This chowder is easy to double or even treble up.

• Leftovers are great for lunches and this soup tastes even better the next day.

• When it comes to the colder months, nothing beats a warming bowl of soup. Why not try my Easy Corn & Kale Chowder, my White Bean Soup with Leek & Potato or my Creamy Tomato, Chicken & Rice Soup.

What Ingredients Must a Chowder Have?

Chowders are creamy based soups that are mixed with other ingredients. They usually contain potato; sweet potato; sweet corn; seafood, etc. Chowders almost always also contain corn.

Most chowders are creamy, apart from Manhattan clam chowder, which has a tomato base. Some use a roux containing milk and flour to thicken the soup, rather than use cream. For ease I like to use heavy cream (double cream if you are in the UK).

Sweet Potato Chowder Ingredients

Find the full list and quantities in the recipe below.

Pancetta - I have used diced pancetta to add wonderful smoky flavor to this creamy chowder. You can also substitute with smoked bacon which makes a great tasting alternative. You can either buy ready cubed pancetta or buy sliced and cut it into cubes yourself.

Leek - pairs really well with the pancetta and adds a wonderful sweet flavor to this creamy soup. You can substitute leek with onion or shallot.

Corn - fresh or frozen corn can be added to the chowder. If using fresh, boil the corn cobs for 10 minutes first, then remove the corn off the cob carefully.

Sweet Potato - sweet potato adds great flavor and texture to this creamy chowder. You could also use regular potatoes or squash instead.

Herbs - fresh thyme leaves pair really well with the other flavors in this soup. You can substitute with dried thyme if you can't find fresh.

Cream - I use heavy cream (double cream) to add the creamy element to this soup.

How to Make Creamy Chowder

Find the full printable recipe below.

Fry diced pancetta until it starts to crisp.

Add sliced leeks and cook until softened.

Add crushed garlic, corn, sweet potato cubes, thyme and chicken broth then simmer until the potato is tender soft.

Stir in heavy cream and serve with a garnish of sliced scallions.

Do I Need to Peel Sweet Potato?

I have peeled the sweet potatoes to make my creamy chowder. However, in most dishes you don't have to peel the skin off sweet potatoes, unless you are making a dessert.

There are a lot of nutrients just under the skin so it's really just down to personal choice whether you remove the skin or not.

Variations

• The veggies in this dish can be easily substituted for the vegetables you have to hand. For example swap the sweet potato for regular potato or squash.

• To make this vegetarian, leave out the pancetta entirely and swap the chicken stock for veggie stock instead.

• To make a vegan and dairy free version of this delicious Sweet Potato & Corn Soup, remove the pancetta from the soup. Then substitute the chicken stock for veggie stock and replace the heavy cream with a vegan/dairy free alternative or plant based milk instead.

Tips and Tricks

• Try to dice the veggies into a fairly similar size, so they cook evenly.

• Make sure to season this soup carefully, since bacon can make the broth salty.

• It's fine to use fresh corn or frozen if you're trying to save time.

• If you're using fresh, boil the corn cobs for around 10 minutes. Then cut the corn off the cob carefully.

• After you add the cream make sure you don't boil the soup. Boiling cream can cause it to split.

How to make this Chowder even faster

• If you're short on time you can use ready peeled and grated garlic, either fresh or frozen.

• You can also buy ready cubed pancetta so you don't have to cut it.

How To Serve Sweet Potato & Corn Chowder

This Creamy Sweet Potato & Corn Soup is a thick and hearty meal on its own.

If serving this soup as a meal, keep any sides on the simple side. Some crusty bread or bread rolls work well and garlic bread is always a welcome addition in my house.

You can also serve with traditional oyster crackers or saltines. My kids will eat anything once they sprinkle these on top.

How To Reheat Sweet Potato & Corn Soup?

Once cooked and cooled, this soup can be stored in an airtight container in the refrigerator. When ready to eat, place in a pot and reheat gently over a medium heat.

As there is cream in this soup, take care to avoid boiling the soup. Boiling the soup can cause the cream to split.

How to Freeze Chowder

Soups that contain milk and cream often don't freeze well and can be at risk of separating when you re-heat them.

One way around this is to make the soup up to the point where you add the cream and stop (so basically miss out the last step.) Then when you re-heat the soup you can add the cream before serving.

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This post was shared with the #cookblogshare community, which this week was hosted by Chloe at Feast Glorious Feast.