Sweet Potato Corn Chowder
Soups, Stews, Chowders Recipes
Yield: 6 to 8 servings
The Shakers prepared chowders as a creative way to use what was fresh and on hand. This basic recipe comes from Jeff Paige, the former chef at New Hampshire's Canterbury Shaker Village. "This is the method of preparation I use to create a number of wonderful corn-based chowders. By simply adding one or two new ingredients, like the sweet potatoes, you create a new and exciting twist on an old favorite. Sweet Potato Corn Chowder is without a doubt our most popular chowder. I've received requests from as far away as London for the recipe." (From The Shaker Kitchen, by Jeffrey Paige. Copyright ©1994 Jeffrey Paige. Published by Clarkson N. Potter Inc.)
- 1/2 pound smoked slab bacon, diced
- 1-1/2 pounds red bliss potatoes, scrubbed
- 1 medium onion, peeled and diced
- 2 bay leaves
- 1 large sweet potato, peeled and diced (1/4-inch dice)
- 4-5 cups chicken stock, or to cover
- 1/4 cup light brown sugar
- 3 cups fresh or frozen corn kernels, cooked until just tender
- 1 tablespoon chopped fresh parsley
- 1/4 cup sliced scallions
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
In a large soup pot, fry the bacon over medium heat just until it starts to crisp, about 8 to 10 minutes. Meanwhile, quarter and slice the red potatoes by hand or in a food processor, about 1/4-inch thick. Add the onions and bay leaves to the bacon, and cook until the onions are translucent, about 3 to 5 minutes. Carefully drain off half of the bacon grease and discard.
Add the sweet and red potatoes to the soup pot, add enough stock to cover the potatoes, and bring to a simmer over medium heat. Simmer until the potatoes are tender, about 15 minutes. Add the brown sugar, corn, parsley, scallions, and cream, and cook until heated through, stirring often.
Season with salt and pepper to taste, and serve hot.
Reviews by Readers
This is an excellent corn chowder! I have made it twice and it is definitely a keeper. Once the chowder has been chilled, you have the option of discarding all or some of the bacon fat, if desired. – Reviewed by June Gravel
My husband is the soup maker in the house. We changed it a little. We used 1 can vacuum packed corn, 1 can creamed corn and 1 5-ounce can evaporated milk. Excellent, less calories!! He has already made it 3 times. – Reviewed by Christine Przybylowicz
This chowder is awesome! The brown sugar and sweet potato adds just a hint of sweetness. Can't wait to serve this to company. – Reviewed by Susan Updike
This is also very good in the slow cooker if you cook the bacon and onions first. Then put in the crock pot with the rest of the ingredients and relax for 8 hours! Awesome flavor! – Reviewed by Robin Beck
I used the evaporated milk like 1 of the other ladies did. i gave a bowl to a friend and she said you can make that for me again. My husband loved it. Thanks – Reviewed by JEAN STRUNK
This one is a keeper, right next to my grandmother's chicken soup. I substituted condensed milk for the heavy cream, and it was simply delicious. I'll definitely make it again. – Reviewed by Suzanne O'Rourke
Too much fat--heavy cream and bacon.... – Anonymous Review
Find Similar Recipes
- By Category
- By Course
