Corn and Sweet Potato Chowder

The name doesn’t really do this soup justice. My father said this was the best soup he’d ever eaten. Of course, he says that a lot about a lot of things I make, as the little mister pointed out. I will concur that it was amazing, and I feel the need to share it with you since I haven’t added anything in ages.

What You’ll Need
2 tbsp oil
1 onion, chopped (I used white)
1 lb of bacon, chopped into pieces
1 tbsp Italian seasoning
2 tbsp pepper (you can adjust this to taste)
2 super big sweet potatoes, peeled and diced
5 cups Chicken broth
1 16 oz package frozen corn
2 cans cream corn
1/2 cup grated parmesan
2 cups half and half

First, let’s chop some stuff:


onions, and

sweet potatoes.

Cook the bacon in 2 tbsp of oil until it’s almost done, then add the onions.

Then cook til the onions are translucent. Throw in the herbs and pepper.
Then add the fun stuff.

Chicken broth and sweet potatoes, then bring to a boil.

Add the frozen corn and cream corn, then crank the heat down to low and simmer for about a half hour.
You can simmer longer – the longer it cooks, the more the flavors mesh.
After it’s simmered, add the half and half and cheese in, then stir and let cook for about 10 minutes.
It’ll look like this:


A few things to note: I took a shortcut and made the chicken broth with bullion cubes. Therefore, I didn’t add any salt. If you use the traditional broth you might want to salt it to taste. This also makes a very very healthy amount. So be prepared to eat it a while, freeze part of it, or serve a big crowd. But it’s definitely worth making. If you find your soup isn’t as thick as you’d like add a bit of cornstarch and let it cook down. This soup is just begging to be served with cornbread too. So good!