Rita's Corn And Sweet Potato Chowder Recipe

No Photo

Have you made this?

 Share your own photo!

Rita's Corn and Sweet Potato Chowder

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


ears of corn shucked
6 c
plus 1 tab water
1 Tbsp
butter, unsalted
1 Tbsp
canola oil
1 medium
onion, chopped coarsley
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


1Use 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.
2Return 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.
3Stir 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.
4Add the white vinegar, a couple of grinds of black pepper, and parsley. Season to taste with Kosher salt.

About this Recipe

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