Sweet Potato Corn Chowder

Sweet Potato Corn Chowder by

Chef Bruce Brown


Serves 4


  • 2 1/2 lbs. sweet potatoes
  • 2 tbsp. butter or neutral oil, like canola
  • 1 cup celery, diced
  • 1 cup yellow onion, diced
  • 1/2 cup red bell pepper, seeded and diced
  • 1/2 cup poblano pepper, seeded and diced
  • 2 tbsp. garlic cloves, minced
  • 3 cups corn kernels, yellow
  • 2 tsp. ground black pepper
  • 2 tsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. dried thyme
  • 1/2 tsp. red pepper flakes
  • 1 cup all-purpose flour
  • 4 cups vegetable stock or water
  • 4 cups heavy cream


  1. Preheat the oven to 400°F.
  2. Place clean sweet potatoes in a roasting pan. Bake for 20 - 30 minutes (depending on size). Remove from the oven and allow to cool to the touch.
  3. Once cooled, peel the sweet potatoes with your fingers and a paring knife, dicing the flesh into small pieces. Set aside.
  4. Melt the butter or oil in a stock pot over medium heat. Add the onions, celery, red bell pepper, and poblano pepper, sautéing until softened, about 3 minutes.
  5. Add the minced garlic cloves, black pepper, oregano, salt, thyme, and red pepper flakes, stirring to combine.
  6. Add the yellow corn kernels (you may substitute white corn), the reserved sweet potatoes, and the flour, stirring to coat all ingredients.
  7. Carefully pour the water over the ingredients, stirring until all flour dissolves. Bring to a low boil.
  8. R educe the heat to medium-low and add the heavy cream. Stir to combine and warm without bringing it to an additional boil. Allow to simmer for 20 minutes before serving with crusty bread or crackers.