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corn chowder with sweet potatoes in a soup pot

Corn Chowder

Julia Frey of Vikalinka
This creamy and chunky corn chowder with an addition with sweet and white potatoes as well as a touch of bacon will not leave you hungry!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course lunch
Cuisine American
Servings 4
Calories 627 kcal


  • 4 strips bacon/streaky bacon in the UK
  • 1 onion
  • 2 stalks celery
  • 2 carrots
  • 2 cloves garlic
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 2 tbsp flour
  • 1 bay leaf
  • 750ml/3 cups Chicken or Vegetable Stock
  • 2 potatoes, medium
  • 1 sweet potato, medium equivalent amount of squash
  • 400g/3 cups frozen corn
  • 375ml/1 ½ cups heavy/double cream
  • salt and pepper to taste


  • Fry the chopped bacon until crispy, then remove half of it from the pan and reserve for later. (If your bacon is very fatty, remove the excess fat but leave 2 tbsp in the pot.)
  • To the same pot, add the chopped onion, celery and sliced carrot and cook for 10 minutes over low heat, then add minced garlic and thyme, cook for 30 seconds longer. Sprinkle the flour all over and combine with the fat until it turns into a paste, continue cooking for a couple of minutes.
  • Pour in the chicken stock, add a bay leaf, cubed sweet and regular potatoes and frozen corn, bring to a boil and cook for 10-15 minutes until the potatoes are soft. Then add in the cream and season with salt and pepper, allow the cream to warm through, then take off the heat. Serve with the reserved bacon, chopped fresh parsley or green onions for garnish.


Calories: 627kcalCarbohydrates: 68gProtein: 11gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 131mgSodium: 789mgPotassium: 1272mgFiber: 9gSugar: 7gVitamin A: 14613IUVitamin C: 36mgCalcium: 127mgIron: 3mg
Keyword corn chowder
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