Corn & Sweet Potato Chowder

Sweet Potato Chowder


2 cups cornstarch

2 Tablespoons olive oil

4 slices bacon (or turkey bacon) cut into ½ inch pieces

1 medium onion, ½ inch diced

1 red pepper cut into ½ inch dice

1 Tablespoon butter

2 sprigs fresh thyme

1 pound sweet potatoes, peeled and cut into ½ inch dice

1 cup low sodium chicken broth

1 can evaporated skim milk

1 teaspoon salt

½ teaspoon fresh ground black pepper

3 teaspoon cornstarch

2 ½ Tablespoons cold water

2 Tablespoons fresh chives, chopped


Put olive oil and bacon in a large pot. Saute until slightly browned, about 3 minutes.

Add onion and saute until just soft, about 3 minutes.

Add red peppers, thyme, and butter

Saute another 3 minutes or until peppers are soft.

Add corn, sweet potatoes, chicken stock, evaporated milk, salt and pepper.

Bring to a boil. Reduce heat to a simmering boil.

Cook about 8 minutes, or until potatoes are tender.

In a bowl, mix cornstarch and water to dissolve.

Stir cornstarch mix into chowder.

Bring back to boil and cook for 1 minutes or until thickened.

Stir in chives.

Serve immediately.

Serves 6


Photo Credit – CC BY-NC by Emily Barney





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