As soon as the leaves change I start thinking about this sweet potato and corn chowder. It began with a recipe in Real Simple magazine that I clipped in 2002. Over the years the recipe has evolved: skipping the cream as it’s better without it, and using chipotle hot pepper sauce instead of canned chipotle chiles because, honestly, they’re too hot for us. I’ve also found that a waxy new potato or two balances the sweetness.
Bacon lends a smoky rich decadence to this chowder, but it’s deceptive as it’s calorie light (though quite filling). It’s just the kind of thing you want to be eating now to slink into holiday dresses.
If you’re still able to find fresh corn on the cob, go with that. It has a wonderful sweet pop when added just before serving. Otherwise, frozen is your next best choice.
Serve this with a couple of simple quesadillas and some fruit for a hearty lunch or easy weeknight dinner.
- 4 slices bacon, cut crosswise into ¼-inch strips
- 1 sweet red pepper, diced
- 1 large onion, diced
- 1 pound sweet potatoes, scrubbed and cut into 1-inch cubes
- 1 pound new potatoes, scrubbed and cut into 1-inch cubes
- 8 cups chicken broth
- 2 tablespoons chipotle hot pepper sauce, plus more to taste
- 1 cup of frozen corn kernels, thawed or the kernels cut from two ears of corn
- kosher salt to taste
- Heat a large stockpot over medium heat. Add bacon; cook and stir until crisp, 6 to 8 minutes.
- Add peppers and onion to the bacon; cook and stir until onion is translucent and pepper is tender, about 3 minutes more.
- Add sweet and new potatoes, chicken broth, and hot pepper sauce; bring to boil. Reduce heat and simmer, covered, 15 minutes or until potatoes are tender.
- Stir in the corn and cook until heated through. Season to taste with kosher salt and serve.