Rita's Corn and Sweet Potato Chowder

Rita's Corn And Sweet Potato Chowder

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Rose M. Helle


My friend Rita had me over for a soup and salad dinner and this soup is so filling and satisfying. Add a salad and warm rolls and you have a wonderful meal.


☆☆☆☆☆ 0 votes

40 Min
1 Hr 30 Min
Stove Top


  • 6
    ears of corn shucked
  • 6 c
    plus 1 tab water
  • 1 Tbsp
    butter, unsalted
  • 1 Tbsp
    canola oil
  • 1 medium
    onion, chopped coarsley
  • 1
    rib celery, chopped
  • 2 tsp
    kosher salt
  • 1/2 tsp
    thyme, dried or fresh
  • 2 clove
    garlic chopped
  • 1/2 c
    dry white wine
  • 1/2 c
    heavy cream
  • 2 c
    peeled sweet potato cut into small pieces
  • 1 Tbsp
    white vinegar
  • 2 Tbsp
    fresh parsley, chopped or 1 teas dried
  • ·
    pepper to taste

How to Make Rita's Corn and Sweet Potato Chowder


  1. Use knife to cut corn off of the cobs and set aside. Place cobs into 5 to 7 quart pot and cover with 6 cups of cold water. Bring to a simmer for 30 minutes and cool. Strain the cobs and discard them, reserving the water which is now your corn broth.
  2. Return the pot to the stove over medium-low heat. Add the butter and let it melt, then add the oil. Add the onion, celery, salt and remaining Tbls of water. cook, stirring until the veggies are soft and translucent, six to eight minutes.
  3. Stir in the thyme and chopped garlic; cook for an additional minute. Increase the heat to medium-high and add the wine. Bring to a simmer and cook, stirring continuously until it is reduced in volume (I did not do this and the soup tasted just as good). Add the cream and sweet potatoes. Bring to a simmer and cook for 20 to 30 minutes, or until the potatoes are tender. Add the corn kernels and simmer until just cooked, about 5 minutes.
  4. Add the white vinegar, a couple of grinds of black pepper, and parsley. Season to taste with Kosher salt.

Printable Recipe Card

About Rita's Corn and Sweet Potato Chowder

Course/Dish: Chowders
Main Ingredient: Potatoes
Regional Style: American

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