Begin by preparing your ingredients for the Sweet Potato Corn Chowder. Peel and cube about 2 to 3 medium sweet potatoes, chop one onion, and slice one red bell pepper. Mince 2 cloves of garlic, and you'll have a vibrant array of colors and flavors ready to combine for a delightful, hearty soup.

In a large pot, place 4 to 5 slices of bacon over medium heat. Cook for about 7–9 minutes, stirring occasionally, until the bacon is crispy and golden brown. Once cooked, remove the bacon and set it aside on a paper towel to drain. Leave the flavorful drippings in the pot to enhance your chowder.

With the bacon drippings still in the pot, add the chopped onion, red bell pepper, and cubed sweet potatoes. Sprinkle in a teaspoon of kosher salt, black pepper, and paprika, then sauté the mixture for about 10 minutes, stirring frequently until the vegetables are softened and the onions are translucent.

Stir in a handful of chopped kale and the minced garlic into the vegetable mixture. Cook for about 1 minute until the garlic is fragrant, then sprinkle 2 tablespoons of flour over the veggies. Stir well to coat everything.

Pour in 4 cups of chicken stock and add 1 to 2 cups of corn kernels, stirring to combine. Cover the pot and bring the chowder to a gentle simmer, approximately 10 to 12 minutes, until the sweet potatoes are tender.

Once the sweet potatoes are tender, use a potato masher to lightly mash some of the potatoes in the pot for a creamy texture. Stir in 1 cup of half & half, letting the chowder simmer for an additional 5 minutes.

Ladle the Sweet Potato Corn Chowder into bowls and garnish with the crispy bacon pieces and fresh cilantro. Optionally, you can dust a bit more paprika over the top for a beautiful presentation.