You are here: Home » Recipes » Sweet Potato and Corn Chowder with Chicken Sweet Potato and Corn Chowder with Chicken Recipe by Favorite Recipes Press Yield 15 servings A delicious hearty soup to serve during the fall or winter months. PrintEmail Ingredients 6 slices bacon, finely chopped1/2 onion, chopped1/4 cup (1/2 stick) butter1 teaspoon basil1 teaspoon thyme1/2 cup flour2 cups frozen corn kernels1 red bell pepper, chopped1 pound sweet potatoes; diced and blanched1 cup water6 cups chicken broth4 cups chopped cooked chicken1 1/2 cups milk1 teaspoon salt1/4 teaspoon pepper1 tablespoon chopped parsley Instructions 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).