Name: Sweet Potato and Corn Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 slices bacon (chopped); 1 tablespoon butter; 1 medium onion (finely chopped); 2 cloves garlic (minced); 2 medium sweet potatoes (peeled and diced); 1 cup corn kernels (fresh or frozen); 2 tablespoons all-purpose flour; 2 cups bottled clam juice; 1 cup milk; 1 cup heavy cream; 2 cans (6.5 oz each) chopped clams (juice reserved); ½ teaspoon smoked paprika; ½ teaspoon thyme (dried or fresh); ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 tablespoon fresh parsley (chopped, for garnish)

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Let’s be honest, is there anything better than a ridiculously creamy, soul-warming bowl of chowder on a chilly day? I think not. But what if I told you that you could elevate the classic clam chowder into something even more spectacular? Enter my not-so-secret weapon: Sweet Potato and Corn Clam Chowder. It’s a game-changer, and I’m about to spill all the delicious details.

I stumbled upon this combination during a “what’s left in the pantry” kind of evening, and it turned out to be one of those happy accidents that I now make on purpose. The sweet potato adds this subtle, earthy sweetness and a velvety texture that plays so well with the briny clams and pops of sweet corn. It’s one of those fabulous foods that tastes like it took hours to make, but—spoiler alert—it doesn’t have to.

So, grab your favorite soup pot (or your trusty slow cooker), and let’s get into what makes this one of the most divine chowder recipes you’ll ever try.

Close-up of a serving of Sweet Potato and Corn Clam Chowder with sourdough bread

Why Sweet Potatoes in Clam Chowder? Just Trust Me.

I know what you’re thinking. “Sweet potatoes? In my clam chowder?” Yes, and you’re going to love it. Traditional clam chowder is amazing, no doubt, but the addition of sweet potato brings a whole new dimension. It’s not just about flavor; it’s about texture and creating a healthier, more complex soup.

A Match Made in Heaven

The natural sweetness of the sweet potato and corn perfectly balances the saltiness of the clams and bacon. It’s a flavor profile you didn’t know you were missing. Plus, the sweet potatoes break down just enough as they cook to contribute to the chowder’s thickness, giving you an incredibly creamy base without solely relying on heavy cream.

This isn’t just another one of those run-of-the-mill easy soup recipes; it’s an experience. The sweet potato makes it feel richer, heartier, and, dare I say, a little more sophisticated? It’s the kind of dish that will have your friends begging for the recipe.

Let’s Talk Ingredients: The Building Blocks of Awesome

Great soup starts with great ingredients. You don’t need anything too fancy here, but quality makes a difference.

Clams: Fresh vs. Canned?

The eternal question. Honestly, both work great in this recipe!

Fresh Clams: If you can get your hands on them, fresh littleneck or cherrystone clams are fantastic. You’ll need to steam them first to get them open and create a beautiful, natural clam broth. To clean them, just soak them in cold water for about 20-60 minutes, then scrub them well.
Canned Clams: Let’s be real, sometimes convenience is key. Canned clams are a pantry staple for a reason. They are less expensive and easier to find, and the chowder will still be delicious. Just be sure to buy chopped clams and don’t throw out the juice! That liquid gold is packed with flavor.

For this recipe, we’ll lean towards canned for accessibility, but I’ll include notes for the fresh clam aficionados.

The Veggie Crew

Sweet Potatoes: The star of the show! You’ll want to peel and dice them into about a 1/2-inch dice. This size is perfect for becoming tender without turning to complete mush.
Corn: Fresh or frozen works. If it’s summer, by all means, use fresh corn off the cob. The rest of the year, frozen sweet corn is perfectly fine.
The Aromatics: A classic base of onion and celery provides that foundational chowder flavor. And garlic, of course, because is any savory recipe complete without it?

For the Creaminess

We’re going for ultimate creaminess here. You can use half-and-half or a combination of milk and heavy cream. Looking for a lighter version? You can absolutely make a healthy soup recipe by using whole milk or even fat-free milk; the potatoes will help keep it thick and satisfying.

Crafting the Perfect Sweet Potato and Corn Clam Chowder

Alright, let’s get down to business. I’m going to walk you through the stovetop method first, because sometimes you just want soup, and you want it now.

Stovetop Sensation: Step-by-Step

1. Bacon is Your Best Friend:
Every great chowder starts with bacon. In a large pot or Dutch oven, cook about six slices of chopped bacon over medium heat until it’s nice and crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel, but—and this is crucial—leave a couple of tablespoons of that glorious bacon fat in the pot. Flavor, people!

2. Sauté the Veggies:
Add your diced onion and celery to the pot with the bacon fat and cook until they soften up, which usually takes about 5 minutes. Toss in some minced garlic and cook for another minute until it’s fragrant. You know the smell—it’s the aroma of impending deliciousness.

3. Thicken It Up:
Now it’s time to create the roux, which is just a fancy word for a thickener. Sprinkle about 1/4 cup of all-purpose flour over the veggies and stir constantly for a minute or two. This step cooks out the raw flour taste and is key to a thick chowder.

4. Build the Broth:
Slowly whisk in some clam juice (from the cans and an extra bottle if you have it) and some chicken or vegetable broth. Keep whisking to avoid lumps. Bring this mixture to a simmer.

5. Potatoes In!:
Add your diced sweet potatoes to the pot. Let them simmer until they are tender, which should take about 15-20 minutes. You want them soft but not falling apart just yet.

6. Make It Creamy:
Once the potatoes are tender, reduce the heat and stir in your milk, cream, or half-and-half. Add the corn and the drained canned clams. Now, here’s a pro tip: don’t boil the soup after adding the dairy and clams. Overcooking clams makes them rubbery and tough, and nobody wants that. Just heat it through gently.

7. The Grand Finale:
Stir in most of that crispy bacon you set aside (save some for garnish!). Give it a taste and season with salt and pepper. I also love a dash of Old Bay seasoning for that classic seafood flavor.

The Slow Cooker Soup Method: Low and Slow Wins the Race

Don’t have time to stand over a stove? Your slow cooker is here to save the day. This is the perfect “set it and forget it” approach for a fantastic seafood chowder.

How to Make It in the Crock-Pot

Sauté First (Optional but Recommended): Cook your bacon in a skillet, remove it, and then sauté the onion and celery in the bacon fat. You can skip this and throw it all in the slow cooker raw, but you lose a little depth of flavor. Your call, though!
Load It Up: Place the sautéed veggies, sweet potatoes, clams with their juice, extra clam juice, and broth into the slow cooker. Add your seasonings, but hold off on the dairy for now.
Cook It Down: Cover and cook on low for about 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Thicken and Finish: In the last 30 minutes of cooking, you’ll add the creamy element. You can whisk some cornstarch into your cold milk or cream to create a slurry and then stir that into the slow cooker. This prevents clumping. Add the corn and the reserved bacon during this last half-hour. Cook on high until it’s thickened and heated through.

This slow cooker soup method is a lifesaver on busy weekdays. There’s nothing quite like coming home to a house that smells absolutely divine and knowing a warm bowl of soup is waiting for you.

Pro Tips for the Best Chowder of Your Life

I’ve made my fair share of chowders, and I’ve learned a few things along the way. Here are my top tips to make your Sweet Potato and Corn Clam Chowder legendary.

Thickening Tricks: Is your chowder not as thick as you’d like? No problem. You can make a cornstarch slurry (equal parts cold water and cornstarch mixed together) and stir it in at the end. Another trick? Mash some of the cooked sweet potatoes against the side of the pot to release their starches.
Don’t Overcook the Clams: I’m saying it again because it’s that important. Add them at the very end of the cooking process just to heat them through. Chewy clams are a culinary tragedy.
Season as You Go: Clams and bacon are already salty, so be careful with adding extra salt. Taste the chowder before you season it at the end. A little white pepper can also add a nice, subtle heat.
Let It Rest: IMO, chowder is even better the next day. The flavors have time to meld and marry, creating an even more delicious soup.

Serving Suggestions: Garnish Like You Mean It

How you serve this chowder is almost as important as how you make it. A few simple garnishes can take it from “yum” to “WOW.”

Toppings are a Must: Remember that crispy bacon we saved? Sprinkle it on top! Fresh chopped parsley or chives also add a nice pop of color and freshness.
Bread Bowls for the Win: Is there anything more iconic than chowder in a bread bowl? I think not. It’s a bowl and a side dish all in one.
Crackers, Obviously: Oyster crackers are the classic choice for a reason. They add the perfect little crunch.

This Sweet Potato and Corn Clam Chowder is one of my all-time favorite easy soups. It’s comforting, packed with flavor, and just a little bit unexpected. It’s proof that sometimes the best recipes come from a little bit of experimentation. So go ahead, give it a try. I have a feeling it’s about to become one of your favorites, too.