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
Yum! I thought this was fantastic0 Helpful
This was really delicious! Used pinto beans instead of white. Will be bookmarking this for future meals.0 Helpful
I''m surprised people loved this as much as they did. It's a lite chowder with broth and not much cream. It was tasty but far from the best chowder I've made. Maybe I'll like it better when I step on the scale in the morning. Oh, and I hated the tortilla chips on top. They very quickly got soggy and, for me, they took away from the tastiness of the broth.0 Helpful
New fav! So tasty!0 Helpful
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.0 Helpful