Sweet Potato Corn Chowder


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 ¼-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.


6 to 8 servings


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Delicious! It is easy to put

Delicious! It is easy to put together with most of the ingredients on hand. I love simple good tasting foods, especially ones that have been handed down from one generation to another. Thanks.