I had a huge organic sweet potato left over from making baby food for my daughter. I also had some sweet onions and an opened package of bacon that needed to be used. I’m not sure what the mental process was that ultimately led me to the idea of incorporating these items into a chowder, but chowder was the end result. And what a nice result it was!
I usually use yellow onions when I make chowders, but the sweet onions in this were fantastic! The sweetness of the onions, corn and sweet potatoes made for a perfect combination. Add some red bell pepper and green onions for flavor and color, and voila!, you have a deliciously different corn chowder!
What do lilacs have to do with chowder, you ask? Absolutely nothing. I just love lilacs, have some in my garden, and thought they were too pretty to go un-photographed
This is a great year-round soup and as long as you like sweet potatoes, bell peppers, corn and bacon, you’re going to love this chowder!
Let’s get started, shall we?
Dice the bacon.
Fry the bacon in a Dutch oven or soup pot until crisp and transfer it to a plate. Leave the bacon grease in the Dutch oven.
Chop the sweet onions.
Chop the bell pepper.
In a Dutch oven (I use and love Lodge), saute the sweet onions in the bacon grease over medium high heat until tender and translucent, about 7-8 minutes.
Add the bell pepper and saute for another 4-5 minutes or until tender.
Peel and wash the sweet potato.
Dice the sweet potato in 1/4 inch chunks.
Add the sweet potatoes to the Dutch oven and cook for another 4 minutes.
Add the flour and stir to combine.
Add the broth, corn, thyme and marjoram. Bring to a boil, reduce the heat, cover, and simmer for about 15-18 minutes or until the sweet potatoes are tender.
In the meantime, chop the green onions.
Look at that delicious chowder broth! Eagerly waiting for the final ingredients…
Add the cream, green onions and bacon. Stir to combine and let it heat through. Serve.
Note: For a creamier texture, blend 1/3 of the soup before adding the bacon and green onions.
- 4 thick-cut bacon slices, diced
- 1 sweet onion (like Vidalia or Walla Walla)
- 1 red bell pepper, diced
- 2 cups diced sweet potato
- ¼ cup all-purpose flour
- 1 (15 oz) can corn, drained
- 3½ cups chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon dried marjoram
- 1 cup heavy cream (or half and half for less calories)
- 2 green onions, chopped
- Salt and freshly ground pepper to taste
- Fry the bacon in a Dutch oven or stock pot. Transfer to the bacon to a plate, leaving the bacon grease in the Dutch oven.
- Saute the onions in the bacon grease over medium-high heat until tender and translucent, about 7-8 minutes. Add the red bell pepper and cook for another 4 minutes. Add the sweet potato and cook for another 4 minutes. Add the flour and stir until dissolved.
- Add the broth, corn, thyme and marjoram. Bring to a boil, reduce the heat, cover, and simmer for 15-18 minutes or until the sweet potatoes are tender. If you prefer a creamier texture, puree about ⅓ of the mixture and return it to the pot.
- Add the cream, green onions and bacon and heat through. Add salt and pepper to taste. Serve.