Wild Rice Sweet Potato and Corn Chowder

With a delicious blend of sweet and savory, this Wild Rice Sweet Potato and Corn Chowder earned its place as a best recipe of 2017.

Prep Time

15 mins

Cook Time

15 mins

Total Time

45 mins

Servings: 8

Calories: 149 kcal

Course: Soup

Cuisine: American

4 slices Bacon cut into ½-inch pieces (or a guestimate of bacon ends)
Butter or oil if needed
2 medium sweet potatoes cut into ½ inch cubes (about 2 ½ cups)
1 small to medium onion finely diced (about 2/3 cup)
1-2 stalks celery finely diced (about ½ cup)
7 cups vegetable broth or mild broth of your choice
1 ½ cups corn kernels fresh or frozen, it was about half my 1 lb frozen bag
¾ teaspoon salt
⅛ teaspoon pepper
½ teaspoon dried rosemary crumbled or 2 teaspoons fresh rosemary leaves, minced
2 cups cooked wild rice

Cup of Yum

In a small to medium stockpot, cook diced bacon until crisp. Remove bacon with a slotted spoon and reserve.
Drain the bacon grease and return 3 tablespoons to pan, adding butter if needed to make 3 tablespoons (I eyeballed it, and just used the quantity of bacon grease in the pan)
Add sweet potatoes, onion and celery to the stockpot. Cook over medium-low heat, stirring regularly, until onions and celery have softened, about 4 minutes. Add stock and simmer for 15 minutes.
Add corn, salt, pepper and rosemary. Transfer about 3 cups of the soup to a food processor or blender and process (starting on low) until smooth (always be careful to start blending hot foods slowly to avoid explosions of scalding soup). Stir the puree back into the soup.
Add wild rice and reserved bacon, then simmer a couple minutes to heat through.
Serve warm.

For an economy tip (especially if you don’t keep bacon around), you can buy bacon ends for cooking at about half the cost of bacon.

Calories 149kcal (7%)

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Nutrition Facts