Cheesy Corn and Sweet Potato Chowder

Servings: 4

A chunky blend of harvest ingredients make up a special mid-week soup. Add some warm, crusty bread for the perfect hearty dinner.


  • 3 strips flavored bacon like applewood
  • 3-4 green onions, coarsely chopped
  • 3 medium sweet potatoes, cut into a ¼- to ½-inch chunks
  • 1 cup fresh or frozen corn kernels
  • 4 cups vegetable (or chicken) broth
  • 3 ounces shredded sharp Cheddar
  • Toasted nuts and red apple slices, for garnish


  1. In a medium saucepan or stockpot with Teflon™ nonstick coating, cook bacon over medium heat until tender; remove, drain, chop; set aside.
  2. Sauté onion in 2 tablespoons of bacon drippings until tender.
  3. Add sweet potatoes, corn, and vegetable or chicken broth. Bring to a boil and then reduce heat to medium-low.
  4. Simmer 20 minutes or until potatoes are fork tender.
  5. Puree half the soup in a blender and return to the pot. Add cheese and stir to melt.
  6. Ladle into bowls, add bacon, garnish, and serve.