Sweet Potato Corn Chowder

This flavourful corn chowder boasts an extra rich golden colour thanks to the use of sweet potatoes instead of the standard white potatoes called for in most chowder recipes. Serve with a slice of corn bread on the side for a real ‘celebration of corn’ at your next family supper!

Ingredients

• 1/2 cup double smoked bacon, chopped
• 4 shallots, chopped
• 3 sweet potatoes, peeled and chopped
• 2 cans of cream-style corn
• 2 cups low-sodium vegetable broth
• 1/2 teaspoon ground black pepper

Directions

1. In a large pot, fry chopped bacon over medium-high heat for roughly 5 minutes, or until crisp.
2. Add sweet potatoes and shallots to the pot and stir to cover them in the remnants of bacon fat from the bottom of the pan. **
3. Reduce the temperature to medium-low, and cover the pot. Cook for 15 minutes, stirring occasionally to prevent sweet potatoes from sticking to the bottom of the pan.
4. Stir in the vegetable broth, pepper and one of the cans of corn.
5. Bring to a boil then reduce heat to low and cover the pot. Simmer 45 minutes, stirring occasionally, until sweet potatoes are tender.
6. Using an immersion blender, break up and blend many of the large chunks of sweet potato, keeping several smaller chunks for texture.
7. Once the sweet potato is blended, add the second can of creamed corn. Stir, then cover and simmer for 10 – 15 minutes to heat through. Enjoy!

** If you’ve used butcher-quality double smoked bacon, there will not be a lot of liquid at the bottom of the pan – if you’ve used grocery store bacon, I suggest draining the pot before adding the sweet potatoes and shallots, leaving a tablespoon of bacon fat in the pot.