This is a very yummy twist on the “normal” corn chowder.  Don’t be dissuaded by the sweet potato, it’s delicious and oh so good for you!

Sweet Potato and Bacon Corn Chowder


4 slices thick cut bacon, diced
1/2 onion, diced
3 stalks celery, diced
2 jalapeno peppers, deseeded and diced
Here is a helpful tip!  If you don’t like much heat, make sure you not only get ALL the seeds, but also take out all of the white part too.  In contrast, leave it if you like med-high heat, and if you like lots of heat, leave that and a few seeds in as well.)
1 Idaho/white potato, peeled and diced
1 large sweet potato, peeled and diced
6 cups chicken stalk/broth
2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. cumin
1/8 tsp. garlic powder
1 pinch cayenne pepper (more if you like heat)
1 cup half&half
3 cups frozen/fresh corn


1. In a large pot: add chicken stalk/broth, potatoes, salt, and spices.  Place on med-high heat until boiling then simmer.
2. Meanwhile: cook bacon until crispy but NOT burned.  Spoon out bacon into pot.
3. Pour out all but one tablespoon of bacon fat from pan.  Add your onion, celery, and pepper and cook until tender and onion is translucent.  Add to pot.
4. Add corn and simmer 5 more min.
5. Place half of the mixture in the pot into a blender, add half&half and blend until smooth.  Place back into pot and stir.  Season to taste if needed.
6. Serve with crushed tortilla chips if desired.

*To kick this chowder up a notch and add more color, use blue corn chips and add a dollop of sour cream/plain greek yogurt and some extra bacon (cook 2 extra strips of bacon and reserve on the side until ready to serve).*

Happy Cooking!