Go Back

Sweet Potato Chowder

Sweet potato chowder with creamy texture and tender sweet potato cubes simmered in broth, then mashed slightly for thickness. Finished with crispy bacon (or coconut cream option) plus corn, bell pepper, chives, and a squeeze of lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato chowder base
  • 2 lb sweet potatoes peeled and cubed
  • 2 cup corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 onion diced
  • 4 cloves garlic minced
  • 4 strips bacon diced
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 chives for serving
  • 1 lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the flavor
  1. Cook the diced bacon in a large pot over medium heat until crispy, about 8-10 minutes, then remove and set aside while leaving the rendered fat in the pot.
  2. Sauté the diced onion and red bell pepper in the bacon fat for 4-5 minutes until softened.
  3. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Simmer the chowder
  1. Stir in the smoked paprika, cumin, and chipotle powder and cook for 1 minute to bloom the spices.
  2. Add the chicken or vegetable broth and the cubed sweet potatoes, then bring to a boil.
  3. Reduce to a simmer and cook for 20-22 minutes, until the sweet potatoes are tender.
Thicken and finish
  1. Mash about half the sweet potatoes in the pot, then stir to combine.
  2. Stir in the heavy cream or coconut cream and add the corn.
  3. Simmer for 5 more minutes, then season with salt and pepper to taste.
  4. Serve topped with the crispy bacon, chives, and lime wedges.

Notes

Pro tip: for a thicker chowder, mash slightly more than half the sweet potatoes and simmer the last 5 minutes uncovered. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing: yes, but the texture may loosen after thawing; stir well when reheating. Dietary swap: use coconut cream instead of heavy cream for a dairy-free version.