Sweet Potato & Corn Chowder

An adaptation of Geoffrey Zakarian’s recipe…

Soup is my jam! While Vegas doesn’t have the coldest winters, I love to stock up my freezer with all types of yummy soups, stews, chilis and chowders.

While perusing the television the other day, I wandered upon the Food Network , and I began watching an episode of The Kitchen where Geoffrey Zakarian made this Sweet Potato and Corn Chowder–I found my mouth watering while he was making it and I took that as a SIGN that I needed to create some too.

Done. That was easy. I went out the next day and gathered all the ingredients in a 10 minute trip to Trader Joe’s.

As usual, like most recipes I make, I found myself needing to add other things.

So here you have my adaptation of his chowder, please enjoy!


2 tablespoons of butter

8 slices of bacon (bacon crumbles for garnish, fat reserved)

2 large sweet potatoes, peeled and diced into cubes

1 large white onion, diced

4 garlic cloves, minced

2 large red bell peppers, diced

Approx. 30 ounces of corn, frozen or canned (no liquid)

1 box of chicken stock

1 heaping tablespoon of veggie base

2 tablespoons of granulated sugar

Approx. 1 tablespoon of cracked black pepper

1 teaspoon red pepper flakes

Approx. 2 tablespoons of salt

2 Bay leaves

2-3 leaves of sage

2-3 sprigs of thyme

3 teaspoons of yellow curry powder

½ cup of all purpose flour

2 cups of heavy cream

2 tablespoons of white wine vinegar

Minced chives for garnish


In a dutch oven or large soup pot, sautee the bacon in the butter.

While the bacon is cooking down, chop the veggies.

When the bacon is crispy, remove it from the dutch oven and set it aside. Using the reserved bacon fat, sautee the sweet potato first for about 4 minutes. After those 4 minutes have passed, add the onion, garlic and red pepper and cook an additional 8 minutes.

THEN ADD ALL THE REMAINING INGREDIENTS EXCEPT FOR THE CHIVES and bring to a rolling boil. Once you have achieved the rolling boil, reduce the heat to low and simmer the chowder UNCOVERED for approx. 25 minutes or until the sweet potato is tender BUT NOT MUSHY.

Garnish the chowder with the crumbled bacon and chives


This recipe can easily be converted into a VEGETARIAN chowder by omitting the bacon. So in the very beginning of the recipe when you’re sautéing the veggies in the reserved bacon fat and butter, just add an additional 2 tablespoons of butter for that necessary fat content that the recipe needs.

Also, if curry is not your jam, omit that too. Curry has a very distinctive smoky flavor that some people just don’t like and that’s very understandable BUT to me, it’s what makes this chowder SPECIAL!


Global Knives

Epicurean Cutting Board

Calphalon Dutch Oven

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