Southwestern Corn, Sweet Potato, and White Bean Chowder
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.
- 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
- Make spice blend - Combine cumin, coriander, paprika, salt, and red pepper flakes. (Can be done up to 5 days ahead)
- Garlic / Sweet potatoes / Zucchini / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn (if using frozen) - Defrost corn in the microwave.
- Chives - Chop chives.
- Beans - Drain and rinse.
- 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.
- Drain all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of bacon grease from the pan.
- 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.
- Add in stock and sweet potatoes. Bring to a boil, scraping up any browned bits on the bottom of the pan.
- When chowder is boiling, reduce heat to a low simmer and cover with a lid. Simmer, covered, until sweet potatoes are tender, ~15 minutes.
- 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.
- 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.
I made the paleo version for lunch today. Yum! I used 4 slices of natural bacon instead of 6 and that was plenty. I measured and weighed all the ingredients instead of guessing. I’m on Dr. Kellyann’s bone broth diet so I used an envelope of her beef bone broth with 13/4 c hot water. It has a great flavor. I cooked the squash a little too long. I’ll use a little less red pepper flakes and black pepper next time. The recipe made 2 generous bowls of beautiful, nutritious soup. I added the recipe to favorites. 😊2 Helpful
Delicious. I left out the cream but made no other changes.0 Helpful
I slow cooked this in my instant pot after sautéing the zucchini with the spices. 6 hours for zucchini, broth, and potatoes, then I used an immersion blender to blend it all before adding the corn, beans, and bacon. My normally not soup loving family really enjoyed it!! I think because the immersion hid some of the veggies. 🤫😉0 Helpful
Would add to our rotation! My young toddler/preschool kid ate it right up. I did sub half sweet potato with potato.0 Helpful
Upped the coriander, added tomato paste, and a good amount of salt as the flavor was a bit bland at first. It helped beef the flavor up. I also chopped up a tomato and topped my bowl with that, along with the cheese and chives. The fresh tomato really added some flavor. (I also added in some greens toward the end of cooking for more nutritional value.) My partner isn’t a huge fan of sweet potato or squash but he really enjoyed this meal, and told me so several times. 4 out of 5 stars from us. I definitely advise others to put their own spin on this - extra seasoning or spice/heat - whatever you prefer.0 Helpful
Used white potatoes and no zucchini- so tasty. I added a little hot sauce at the end. So yummy.0 Helpful
Maybe I did something wrong? Didn’t like this one.0 Helpful