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Sweet Potato Chowder

Sweet potato chowder is a creamy, lightly smoky main dish made by simmering tender sweet potato cubes until just mashed for a thick texture. Cook diced bacon for flavor, sauté vegetables in the bacon fat, then finish with heavy or coconut cream and sweet corn.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato chowder base
  • 2 lb sweet potatoes
  • 2 cup corn kernels
  • 1 red bell pepper
  • 1 onion
  • 4 garlic
  • 4 bacon strips
  • 4 cup chicken or vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chipotle powder
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 chives for serving
  • 1 lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and sauté aromatics
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the fat in the pot.
  2. Sauté the diced onion and red bell pepper in the bacon fat for 4-5 minutes, until softened, then add the minced garlic and cook 1 minute.
Season, simmer, and thicken
  1. Stir in the smoked paprika, cumin, and chipotle powder and cook for 1 minute to bloom the spices.
  2. Add the broth and sweet potatoes, bring to a boil, then simmer for 20-22 minutes until the sweet potatoes are tender.
  3. Mash about half of the sweet potatoes in the pot, then stir in the cream and corn.
  4. Simmer for 5 more minutes, then season with salt and pepper to taste.
Serve
  1. Serve the chowder topped with the reserved bacon, chives, and lime wedges.

Notes

Pro tip: for the thickest chowder, mash the sweet potatoes while they’re hot so they blend smoothly, then simmer briefly after adding cream to let it coat the spoon. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove until warmed through. Freezing is not recommended because the cream may separate after thawing. If you want it dairy-free, use coconut cream (keep the same simmer and seasoning times).