Sweet Potato and Corn Chowder with Chicken

  • Yield: 15 servings


6slices bacon, finely chopped
1/2 onion, chopped
1/4cup (1/2 stick) butter
1teaspoon basil
1teaspoon thyme
1/2cup flour
2cups frozen corn kernels
1 red bell pepper, chopped
1pound sweet potatoes; diced and blanched
1cup water
6cups chicken broth
4cups chopped cooked chicken
1 1/2cups milk
1teaspoon salt
1/4teaspoon pepper
1tablespoon chopped parsley


  1. Place the bacon in a saucepan and cook over medium-high heat until crisp-cooked.  Drain off most of the drippings.  Add the onion, butter, basil and thyme to the remaining drippings.  Cook until the onion is soft.  Add the flour and mix well.  Stir in the corn, bell pepper and sweet potatoes.  Saute for 5 minutes.  Add the water, chicken broth and chicken.  Bring to a boil.  Add the milk, salt and pepper.  Cook until thickened, stirring constantly.  Stir in the parsley.

Recipe reprinted with permission from A Junior League of Sagina Valley’s Between the Lakes (Junior League of Saginaw Valley, Saginaw, Michigan, 2005).