Sweet Potato, Bacon and Corn Chowder

Photo: Jo Anderson

4 rashers bacon, diced

4 cups sweet potato, diced

1 onion, diced

2 stalks celery, chopped

2 cloves garlic, crushed

2 corn cobs (or 1 can corn kernels)

1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon dried rosemary

1 teaspoon salt

4 cups water

1 tablespoon cornflour

2 tablespoons olive oil

½ cup water

1 spring onion, chopped to serve

Dice the bacon, fry in a pan on medium heat until cooked and set aside. Peel and dice the sweet potato and onion, chop the celery and cut the corn off the cob (or, if you are using canned corn, drain the water off).In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic for 3 minutes. Add the thyme, paprika, rosemary and sweet potato and sauté for about 5 minutes to caramelise, stirring every minute or so. Add the corn, bacon (keeping some spare for garnish), celery, salt, pepper and finally the water. Stir all the ingredients and allow to come to the boil. Simmer for 25 minutes. In a cup, mix the cornflour and half a cup of water. Add to the chowder and stir until the chowder thickens. Serve with chopped fresh herbs, spring onion and extra fried bacon.

Preparation 15 minutes—Cooking time 40 minutes—Serves 4

This recipe reminds me of my childhood. Mum would make sweet corn chowder on a Sunday night if she didn’t feel like cooking or didn’t have many ingredients in the house. It is a really easy and filling meal to make. Mum’s version was with potato, and she would throw in whatever she had on hand. This recipe uses sweet potato instead and has tons of yummy flavours, textures and nutrients. You can adjust this recipe to white potato if you prefer.