Loaded with sweet corn and tender sweet potato chunks, this sweet potato corn chowder is a healthier version of the classic soup and the perfect use for extra sweet corn!
If you’re looking for the perfect food to bridge that gap between summer and fall, look no further than this corn chowder!
Hearty sweet potatoes and lots of fresh sweet corn make this luscious soup the perfect end-of-summer soup that you will not be able to stop slurping.
We love a good classic corn chowder as much as the next guy, but this sweet potato version is raising the bar by a LOT.
Sweet potatoes also keep this soup on the more nutritious side which is great because you’re gonna want to eat a lot of it, consider this a warning.
Don’t even get me started on how good it is paired with your favorite bread nearby for dipping…to die for.
This Sweet Potato Corn Chowder features…
- Tender sweet potatoes, red pepper, and sweet corn kernels.
- A rich and creamy soup base.
- Only an hour to make and a great use for extra summer veggies.
Making the Sweet Potato Corn Chowder
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Sweet corn
- Vegetable oil
- Yellow onion
- Sweet potatoes
- Red pepper
- Bay leaf
- Cayenne pepper
- Chicken broth
- Heavy whipping cream
How to Prep Corn
You will need 6 medium ears of sweet corn for this recipe. Prep the corn for cooking by removing the husks and as much of the silk as you can.
To cook the corn, submerge the corn in boiling water and allow to cook 3-5 minutes until the corn is a bright yellow color. Allow to cool on a cutting board, then carefully use a sharp knife to remove the kernels from cobs (set aside 3 of the cobs, you’ll need these later!)
Tips for Perfect Corn Chowder
- Saute onion – let the onion cook until just translucent to build a flavor base, the garlic, sweet potatoes, pepper, broth, bay leaf, cayenne, and corn.
- Simmer corn cobs in chowder – grab those 3 corn cobs you saved and simmer them in the soup 20-25 minutes. This step adds an extra boost of sweet corn flavor.
- Use a combination of milk and heavy cream – this adds a lovely richness to the soup, but keeps it a lighter on the calories.
- Puree part of soup – once the soup has simmered, scoop out 1-1/2 cups and puree in a blender or food processor until smooth, then add back to soup. This pureeing step adds an extra little bit of body and texture.
- Top chowder with fresh chives – this adds a nice little pop of green and a welcome herby flavor. You can also use parsley or green onions instead of chives.
Try these ideas for a different twist on this chowder!
- Make it vegetarian – simply replace the chicken broth with veggie broth for a vegetarian-friendly soup.
- Add meat – feel free to add a handful of crumbled bacon or cooked chicken for a meaty kick.
- Use more veggies – mushrooms, zucchini, summer squash, or carrots would all be great extra veggie additions.
Storing and Freezing Soup
This soup makes a big batch and thankfully stores like a dream! Soup may be stored in the refrigerator up to 6 days and frozen up to 2 months.
To serve soup from frozen, thaw completely in fridge, then reheat soup either on the stovetop or use the microwave.
This chowder is seriously SO simple to whip up, but the flavors are something else! The creamy soup base paired with the soft sweet potatoes and fresh sweet corn is absolutely nuts.
Pro tip: pair this creamy soup with LOTS of crusty bread nearby for dipping. Trust me on this!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More soups you might want to try next!
- Sweet Potato Kale Coconut Curry Lentil Soup
- Roasted Sweet Potato Gnocchi Soup
- Instant Pot Moroccan Chicken Stew
Sweet Potato Corn Chowder
- 6 ears sweet corn, husks and silk removed
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely chopped
- 3 medium cloves garlic, minced
- 6 cups chicken broth
- 1 medium sweet pepper, cored and cut into 1/4-in cubes
- 1-1/2 lbs sweet potatoes, peeled and cut into 1/4-in cubes
- 1 bay leaf
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup 2% or skim milk
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- 2 tablespoons minced fresh chives for topping
- Bring a medium pot of water to boil over high heat. Add corn and boil 3-5 minutes until corn is a bright yellow.
- Transfer corn to a cutting board and allow to cool slightly. Remove corn from cobs and reserve 3 of the cobs. Set aside.
- Heat vegetable oil in a large dutch oven or pot over medium-high heat. Add onion and saute 3-4 minutes until translucent. Add garlic and saute 1 additional minute until fragrant.
- Add chicken broth, corn kernels and 3 reserved corn cobs, sweet pepper, sweet potatoes, bay leaf, and cayenne to pot. Bring soup to a simmer over medium-high heat, then reduce heat to medium-low and allow to simmer 20-25 minutes until potatoes are tender. Remove pot from heat and discard corn cobs and bay leaf.
- Add milk and cream to chowder and stir well until combined. Transfer 1-1/2 cups chowder to a blender or food processor and blend until smooth. Add back to pot of chowder and stir well until combined.
- Season chowder with salt and pepper to taste. Ladle into bowls and top with fresh chives. Serve hot and enjoy!