This non-traditional, but very easy corn chowder recipe is loaded with bacon and perfect for chilly days. It's a little creamy, a little smoky, and entirely gluten free. The surprise ingredient? Curry powder!
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Let's put a twist on that same old corn chowder with bacon. Let's add curry powder! I know you may be surprised, but think about the spices in curry powder—cumin, coriander, turmeric, cardamom—they all go so beautifully with vegetables that have an inherent sweetness, so YES!
For another surprise, let's swap the regular potatoes for sweet potatoes. Another complement to that curry. (And the bacon!) It's a quick and hearty weeknight meal that will be your new favorite corn chowder from here on out!
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Corn chowder with bacon and sweet potatoes is an easy, hearty one pot meal with fun flavors!
- Curry powder adds a spicy kick and goes so well with the corn.
- Swapping sweet potatoes for regular adds fiber and nutrition and complements the corn beautifully.
- Quick prep: Just chop the veggies and garlic then throw everything in the pot.
- It's gluten free!
- Ready in 45 minutes!
- Freezes well so great for meal prep to make ahead and store for later!
Ingredients you'll need
This is not a traditional corn chowder with bacon recipe and that's why you're going to love it! We've got some flavor twists that make it a little different and adventurous.
- Corn: You can't have corn chowder without it! You can use frozen or canned corn (drain off the liquid if canned). If you can find fresh corn, it works really well, too. You'll need about 4 ears.
- Sweet Potatoes: Look for firm sweet potatoes with healthy, smooth skin. Wrinkly skin means they are old and starting to go bad.
- Bacon and rendered bacon fat: I like a smoky, thicker cut bacon for this recipe. We'll leave the fat in the pan when sautéeing the onions and peppers to give the whole soup a smoky bacon flavor.
- Curry powder: Yes! This surprise ingredient has a wonderful warm flavor that goes perfectly with the sweetness of the corn and sweet potatoes.
- Fresh sage, fresh thyme, dried bay leaf: These herbs give the recipe a wonderful aroma.
- Cayenne: Just a bit of cayenne for an extra kick to cut through the creaminess and balance out the sweetness.
- Onion, red pepper, and garlic: These form the aromatic base of the soup.
- Heavy cream and chicken stock: We're using more stock than cream to keep it lighter, but you can adjust the ratios if you prefer.
- Sherry vinegar: For tanginess and umami!
- Fresh Cilantro: A bit of cilantro on top brings a light freshness and blends perfectly with the other ingredients.
How to make corn chowder with bacon and sweet potatoes
Recipe adapted from Geoffrey Zakarian.
Step 1: Cook the bacon
Place a large stock pot or Dutch oven over medium high heat. Add the bacon slices and cook, turning occasionally until brown and crisp.
Step 2: Dice the red peppers, onion and sweet potatoes
While the bacon cooks, use a good chef's knife to dice the red pepper and onion. Finely chop the garlic. Peel the sweet potatoes and cut into ½ inch chunks.
Step 3: Sweat the peppers and onions, add the herbs and spices
Remove the bacon from the pan and set aside to drain on a paper towel, leaving the rendered fat in the pan.
Add the peppers and onions and cook over medium heat until the onions are translucent and the peppers have softened, 8-10 minutes.
Add the sage, thyme, bay leaf and chopped garlic to the pan. Stir frequently and cook for about 2 minutes until the garlic is fragrant.
Add the curry powder, cayenne, and a pinch of salt, stirring to coat the peppers and onions for about 1 minute, to allow the spices to bloom.
Step 4: Add the corn and remaining ingredients to the chowder and simmer
Add the remaining ingredients to the pan, cover and simmer for about 25 minutes, until the sweet potatoes are tender. Remove the sprig of sage and the thyme stems.
Serve the corn chowder topped with crumbled bacon and fresh cilantro.
Corn chowder tips and storage instructions
- You are doing most of your chopping and peeling while other things are cooking, so this recipe moves along quickly and easily. Gather all of the ingredients before you start cooking the bacon and you are set up for success!
- Store in an airtight container in the refrigerator for up to 4 days.
- This corn chowder with bacon freezes very well. First, cool completely, then chill in the fridge in an airtight container. Store in the freezer for up to 3 months.
Substitutions
- You can easily swap in half and half for the heavy cream 1:1 to lighten it up a bit.
- If you don't have chicken stock, use vegetable stock or plain water!
- No sherry vinegar? Swap apple cider vinegar instead.
More gluten free soup recipes
Try these quick and easy gluten free soups!
- Speaking of bacon, Cheesy Potato Soup with Bacon and Beer is one of my weeknight go-tos.
- More secret ingredient soups: Tuscan White Bean Soup with Kale gets a TON of flavor from a parmesan rind simmered in the broth.
- If you're feeling fancy, Creamy Cauliflower Soup with Brie will whisk you away to a Parisian bistro. (And it's so EASY!)
- And if you're diggin' the sweet potato coconut milk vibe, try this smooth and creamy Sweet Potato Soup with Coconut Milk, Bacon and Sage.
Recipe
Corn Chowder with Bacon and Sweet Potatoes
Ingredients
- 4 slices bacon thick cut
- 2 cups diced sweet potatoes
- 1 yellow onion
- 1 red bell pepper
- 3 cloves garlic
- 2 cups corn frozen, canned or fresh
- 3 sprigs fresh thyme
- 1 sprig fresh sage
- 1 dried bay leaf
- 2 teaspoon yellow curry powder
- ¼ teaspoon cayenne pepper
- 1 tablespoon sherry vinegar or apple cider vinegar
- 3 ¼ cups chicken stock
- ¾ cup heavy cream
Instructions
- Place a large stock pot or Dutch oven over medium high heat. Add the bacon slices and cook, turning occasionally until brown and crisp.
- While the bacon cooks, use a good chef's knife to dice the red pepper and onion. Finely chop the garlic. Peel the sweet potatoes and cut into ½ inch chunks.
- Remove the bacon from the pan and set aside to drain on a paper towel, leaving the rendered fat in the pan. Add the peppers and onions and cook over medium heat until the onions are translucent and the peppers have softened, 8-10 minutes.
- Add the sage, thyme, bay leaf and chopped garlic to the pan. Stir frequently and cook for about 2 minutes until the garlic is fragrant.
- Add the curry powder, cayenne, and a pinch of salt, stirring to coat the peppers and onions for about 1 minute, to allow the spices to bloom.
- Add the remaining ingredients to the pan, cover and simmer for about 25 minutes, until the sweet potatoes are tender. Remove the sprig of sage and the thyme stems. Serve topped with crumbled bacon and fresh cilantro.
Notes
- Prep time is minimal because you are doing most of your chopping and peeling while other things are cooking, so this recipe moves along quickly and easily. Gather all of the ingredients before you start cooking the bacon and you are set up for success!
- To freeze, allow the chowder to cool completely, then chill in the fridge overnight in an airtight container. Transfer to the the freezer and store for up to 3 months.
- Be sure to check out the post above for details about ingredients and substitutions.
Sutton
Made this for dinner and it was DELICIOUS!!!! Will definitely make it again. Wonderful flavors, not too heavy, and pretty simple. 10/10!!!
Debra
Hi Sutton!
So glad liked it!
Thanks for reading,
Debra