Cheesy Corn Sweet Potato Chowder Recipe

Servings: 4

Get the Soup Pot!

A chunky blend of harvest ingredients make up a special mid-week soup or Thanksgiving dinner.




3 strips flavored bacon such as applewood

3-4 green onions, coarsely chopped

3 medium sweet potatoes, cut into a ¼- ½-inch dice

1 cup fresh or frozen corn kernels

4 cups veggie broth

3 ounces shredded sharp Cheddar

Toasted nuts & red apple slices, for garnish


Cheesy Corn and Sweet Potato Chowder in a bowl.
[Click for larger image] 


In a medium saucepan or stockpot coated with Teflon™ nonstick, cook bacon tender over medium heat; remove, drain, chop; set aside. Leave 2 tablespoons oil in pan. Sauté onion tender; add sweet potatoes, corn, broth; bring to a boil and then reduce heat to medium-low, cooking 20 minutes or until potatoes are fork tender. Puree half the soup in a blender; return to pot. Stir cheese to melt; add bacon; garnish & serve.