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Southwestern Corn, Sweet Potato, and White Bean Chowder
with bacon

Active: 40 Total: 40

Packed with colorful vegetables and white beans for protein, this is not your ordinary creamy corn chowder. Soups like this one are a great way to make use of all that great summer produce.
Smarts: Soups make great freezer meals. If you're planning to freeze this one, freeze it without the cream which can change texture and clump in the freezer.

Tags

Ingredients

Servings:
4
Metric
Southwestern Corn, Sweet Potato, and White Bean Chowder:
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Garlic - 2 cloves, chopped
  • Sweet potatoes - 12 oz, peeled and cubed
  • Zucchini - 8 oz, cubed
  • Bacon - 8 strips, chopped
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Chives - 1 Tbsp, chopped
  • Beans, any white (14 oz / 397 g) - 1 can, drained and rinsed
  • Stock, any type - 3 1/2 cups
  • Heavy cream (opt) - 1/2 cup
  • Cheese, pepper jack - 1/2 cup, shredded (sub any type of cheese)
  • Tortilla chips (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make spice blend - Combine cumin, coriander, paprika, salt, and red pepper flakes. (Can be done up to 5 days ahead)
  2. Garlic / Sweet potatoes / Zucchini / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Corn (if using frozen) - Defrost corn in the microwave.
  4. Chives - Chop chives.
  5. Beans - Drain and rinse.

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Make

  1. Heat a large Dutch oven over medium heat. Add bacon and saute until crisp, 8 to 10 minutes. Use a slotted spoon to set bacon out on a paper towel-lined plate.
  2. Drain all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of bacon grease from the pan.
  3. To remaining bacon grease in the pan, add zucchini and saute for 2 minutes to get it started cooking. Add spice blend and garlic and saute until fragrant, ~1 minute.
  4. Add in stock and sweet potatoes. Bring to a boil, scraping up any browned bits on the bottom of the pan.
  5. When chowder is boiling, reduce heat to a low simmer and cover with a lid. Simmer, covered, until sweet potatoes are tender, ~15 minutes.
  6. When potatoes are tender, remove lid and stir in cream, beans, and corn. Simmer gently for a few more minutes to heat everything through. Season with some salt and pepper.
  7. Ladle soup into bowls. Top with bacon, chives, and cheese. You can serve some tortilla chips on the side of the chowder or crumble them over top for some more texture.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (53)
No ratings yet.
Gluten-free (0)
Paleo (2)
Vegetarian (10)

Most Helpful

Wow! So flavorful. BIG hit with parents and kids. Instant keeper.

By: Erin
Posted: Jun 22, 2021
Diet: Original
1 Helpful

33 reviews

This was so good!!! New favorite for sure. Lots of veggies, great flavors, good variety of textures. I loved that the soup was made like a vegetarian soup with the white beans for heartiness (I dislike chunks of meat in soups and usually make the veg version of them), but the bacon added a great little salty crunch.

By: Leila
Posted: Jul 17, 2021
Diet: Original
0 Helpful

Yummy!

By: Kate
Posted: Jul 17, 2021
Diet: Original
0 Helpful

Very tasty, but not a top contender by cooks marts usual standards of deliciousness.

By: Nancy
Posted: Jul 11, 2021
Diet: Original
0 Helpful

It is really great! My kidd loved it. I used hominy instead of corn. More filling for my teens.

By: Meredith
Posted: Jul 07, 2021
Diet: Original
0 Helpful

Made with half and half, still creamy and delicious

By: Andrew
Posted: Jun 30, 2021
Diet: Vegetarian
0 Helpful

I'm not a big soup fan, but thought this was tasty.

By: Debra
Posted: Jun 29, 2021
Diet: Original
0 Helpful