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Sweet Potato Corn Chowder

Updated: Jan 16


  • 6 ears of corn or about 4.5 cups

  • 1 T oil or butter

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 5 c of broth or water

  • 1 sweet bell pepper, chopped

  • 1 1/2 lbs of sweet potatoes or 2 large, diced

  • 1 bay leaf (I use 5)

  • 1/4-1/2 t cayenne, if desired

  • 1/2 c milk

  • 1/2 c whipping cream

  • Salt and Pepper to taste

  • Toppings of choice


  1. Heat oil in soup pot, add onions and saute for 3-5 minutes, adding garlic toward the end of cooking

  2. Add broth or water, corn, bell pepper, sweet potatoes, bay leaves and cayenne (if using). Bring to a simmer and allow to simmer for 20-25 minutes or until the sweet potatoes are cooked through

  3. Add milk and cream and stir to combine

  4. Transfer 1-2 cups of the soup to a blender or food processor and mix until smooth, then add back to pot of soup

  5. Season with salt and pepper to taste and top as desired, enjoy!

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