Sweet Potato Corn Chowder

When you want something warm and comforting but don’t want to stand over the stove, this Sweet Potato Corn Chowder delivers. It’s creamy, cozy, and full of flavor without the fuss. Adapted from GZ’s original, this version is made for the multicooker, so you can let it do the work while you do… anything else.

Ingredients

• 2 tbsp butter
• 1/2 cup real bacon bits (or 4 slices thick-cut bacon, diced)
• 2 cups diced sweet potatoes
• 2 medium shallots, sliced
• 2 cloves garlic, chopped
• 1 small red bell pepper, diced
• 3 sprigs fresh thyme
• 1 sprig fresh sage
• 1 bay leaf
• 1/4 cup flour (optional for thickening)
• 2 tsp yellow curry powder (optional for flavor)
• 1 (15 oz) can corn, drained
• 2 cups chicken stock
• 1 cup heavy cream
• 1 tbsp sherry vinegar
• 1/4 cup minced chives
• Salt and pepper, to taste
• Optional toppings: shredded cheese, extra bacon, or chives

Directions

1. Set the multicooker to Sauté. Add butter and bacon (if using raw). Cook until crispy, then remove and set aside.
2. Add shallots, garlic, and bell pepper to the pot and cook until soft.
3. Stir in sweet potatoes, corn, and chicken stock. Add thyme, sage, bay leaf, and curry powder on top. Season lightly with salt and pepper.
4. Secure the lid and set to Soup mode (or Pressure Cook: High for 25 minutes).
5. Once pressure releases naturally, stir in the cream and sherry vinegar.
6. Taste and adjust seasoning. Serve topped with bacon, cheese, and chives.

Bonus Ideas

• Add chicken or sausage to make it heartier.
• Frozen sweet potatoes save time and mess.
• Finish with a little crunch, bacon, croutons, or crispy onions.