Between the sub-zero temps we've been having this week and Skipper down with a BAD cold and cough, it's been a week for warm, hearty and satisfying soups at our house! And this Sweet Potato Ham & Corn Chowder has long been a family favorite! Loaded with flavor, loaded with wonderful texture, and so silky and creamy that you just want to gobble up a bowl fast!
Have you ever had a bowl of soup that had more color and flavor than this? Even the few kiddos that aren't too crazy about sweet potatoes absolutely LOVE this hearty chowder!
I don't know about you, but when I decide to make soup, it's go big or go home! I usually figure out one, two or three different favorites that I'm going to make, and then we get busy in the kitchen prepping all the ingredients - chopped all the vegies, cutting up the meat into nice pieces (rotisserie chicken or leftover ham are GREAT in soups), measuring out the broth, egg noodles or rice, and all those special seasonings. There's something that just feels so healthy and satisfying about creating soup from scratch, don't you think? And my personal recommendation is MIchael Buble playing in the background - so relaxing to chop and cook with! And who cares if we're all singing along as well?
And after all that goodness has had a chance to simmer and magically turn into fabulous soups, stews or chowder, I've got meals ready for several days, and batches waiting in the fridge for lunches, or labeled and placed in the freezer to pull out on a busy weeknight.
This recipe truly is a classic! Well worth the little bit of time it takes to prep and get on the stove. The flavor is out-of-this-world wonderful and your tummy (and your family & friends) will thank you!
Hope you get a chance to make this and stay warm on a cold winter night!
2 Tablespoons olive oil
1-1/4 cups yellow onion (chopped)
1 cup carrots (peeled & diced)
1 cup celery (sliced)
1 cup red bell pepper (chopped)
1 Tablespoon minced roasted garlic
32 oz. low-sodium chicken broth
3 cups sweet potatoes (peeled and diced into ½-inch cubes)
1 teaspoon basil
1 teaspoon thyme
Salt & black pepper (to taste)
5 Tablespoons butter
1/3 cup all-purpose flour
3 cups whole milk
1-1/2 cups hickory smoked ham (cut into small chunks or cubes - leftover ham works well)
1-1/2 cups corn (we prefer niblets)
1 cup shredded sharp cheddar cheese
Sharp cheddar cheese (shredded)
HOW I MAKE THIS:
NOTE: Soup will thicken as it cools; add additional milk to thin if necessary or when reheating.
Originally posted March 2013; revised 2018 & reposted January 2020.
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