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.
Wow! So flavorful. BIG hit with parents and kids. Instant keeper.1 Helpful
This was so good and super easy.0 Helpful
Not great. It just didn't have enough flavor. Nice and filling, though, but didn't really taste "southwest" to me.0 Helpful
Filling and delicious! The cheese and tortillas make this an instantly hooverable meal 😅0 Helpful
Made this when we had guests. Everyone loved it!!0 Helpful
It was delicious, but I think I cooked the sweet potatoes and zucchini too long (I followed the directions, but they came out a bit mushy). Next time I would start checking the potatoes after 10 minutes.0 Helpful
Yum! I thought this was fantastic0 Helpful