Sweetpotato Corn Chowder with Sausage (One Pot Meal)
- November 12, 2026
- 0 Comments
If you’re looking for a warm, comforting soup that’s packed with flavor, this one pan sweetpotato corn chowder is just what you need. The tender sweetpotatoes pair perfectly with juicy corn to create a creamy, satisfying and nourishing soup that’s easy to make and perfect for a weeknight dinner or meal prep.
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This corn chowder with sweetpotatoes has become a quick family favorite! With naturally sweet sweetpotatoes, tender corn, savory sausage, and a creamy, flavorful broth, it’s a comforting recipe that both kids and adults can enjoy all fall and winter long.
I love how easy this soup is to make (just one pan!). It truly is a hearty fall meal that’s subtly sweet, creamy and cheesy. It’s an easy way to incorporate more veggies into family meals.
We use sweetpotatoes in soup and chili a lot because they add a natural sweetness which balances savory and salty flavors so well. What I like most about this chowder recipe is the mix of complex flavors together – it’s so delicious!
If you’re a soup lover, bookmark our popular sweetpotato pumpkin soup, sweetpotato white bean soup or chicken chili with sweetpotatoes.
If you’re looking for meal prep recipes, make a big batch of this sweetpotato and corn chowder for a delicious upgrade to your usual soup routine.
I like to pair our sweetpotato corn chowder with crusty bread, garlic bread or rolls, or even your favorite sandwich.
Beware of the husbands
When I was testing this corn sweetpotato chowder recipe, my husband ate all of the leftovers in one sitting. We all loved this recipe so much, but him, especially!
Why You’ll Love This Corn Chowder with Sweetpotatoes
- Great for every day – This chowder recipe is simple to prepare, uses everyday ingredients and makes a great addition to fall and winter meals.
- Easy to freeze and great for meal prep – This is one of my must-haves as a busy mom. Prep double now to have a meal for later! Souper cubes are a must for meal prep!
- High protein– Using bone broth and adding sausage makes this corn sweetpotato chowder a more balanced and complete meal.
- Family friendly – I’ll let my kids use straws for the broth sometimes to keep it light and fun. And it’s also something you can serve deconstructed for little kids.
Gather Your Ingredients
Some key notes:
- corn – I like using canned corn to keep it easy! Frozen corn is another great option.
- coconut milk – Use full-fat in a can if you can for more flavor and depth
- broth – I prefer using bone broth for extra protein and nutrients, but vegetable/chicken broth or stock also work
- sausage – I love Italian sausage, but it is optional if you want to omit it.
- shredded cheese – I love using cheddar cheese for topping
How to Make Corn Chowder with Sweetpotatoes
There are many amazing qualities to this flavorful chowder recipe, but I especially love that it’s made in one pot and ready in 30 minutes.
Then, I like to turn off the heat and let it sit and thicken a little bit more, but you can serve immediately.
Serving Tip
This corn chowder recipe pairs perfectly with crusty bread or some crackers! Bring it to your next football gathering or get-together.
Tips and Storage
- If you prefer a spicier chowder, you can use a spicy sausage. When testing this recipe, I really think the sausage adds a necessary savory flavor. You can also add red pepper flakes if you want it spicier.
- I prefer having some sweetpotato chunks in the chowder. However, if you prefer it to be more pureed into the soup, you can do that with an immersion blender or boil it longer.
- Store in an airtight container in the fridge for up to 4 days. You can also freeze this chowder in souper cubes for later! My new thing is making a double batch and freezing some for next week.
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Sweetpotato Corn Chowder with Sausage
Ingredients
- 2 tbsp olive oil
- 1 small white onion, diced
- 2 garlic cloves, minced
- 2 cups of sweetpotatoes, diced into 1-inch cubes
- 1 15.25- oz can corn, rinsed and drained
- 1 tsp paprika
- ½ tsp dried thyme
- Salt and pepper, to taste
- 1 14- oz can full-fat coconut milk
- 3 cups bone broth or vegetable/chicken stock
- 1 lb ground mild italian sausage, optional*
- 1-2 cups half and half more or less depending on desired amount of liquid
- 2 cups spinach, optional
- Grated cheddar cheese, for topping
- parsley, for garnish
Instructions
- Heat olive oil in a large cooking pot over medium-high heat. Add in the diced onions, garlic and sweetpotatoes. Cook for 3-4 minutes.
- Add in the canned corn, paprika, thyme, salt and pepper. Then, stir in the coconut milk and chicken stock. Add in the mild italian sausage, breaking it up as you add it to the mixture. Bring to a boil for 2-3 minutes, then cover and simmer for 15-20 minutes, or until sweetpotatoes are fork-tender and sausage is cooked through
- Add the half-and-half and spinach, then give everything a final big stir. Turn off the heat and let sit.
- Serve with shredded cheese, parsley, and/or a nice bread!
Nutrition
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