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Sweet Potato Chowder

Sweet potato chowder with tender cubes, creamy finish, and smoky bacon flavor. Simmered until soft and lightly mashed for a thick, spoonable texture with corn and bell pepper.
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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
  • 1 salt and pepper
  • 1 chives
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and aromatics
  1. Cook the diced bacon in a large pot until crispy. Visual cue: browned, crisp pieces with rendered fat left in the pot.
  2. Sauté the diced onion and bell pepper in the bacon fat for 4-5 minutes. Visual cue: softened, slightly translucent vegetables.
  3. Add the minced garlic and cook for 1 minute. Visual cue: fragrant garlic without browning.
Build the chowder
  1. Stir in the smoked paprika, cumin, and chipotle powder and cook for 1 minute. Visual cue: spices darken slightly and look glossy in the fat.
  2. Add the broth and cubed sweet potatoes, then bring to a boil. Visual cue: rolling boil that loosens browned bits from the pot.
  3. Simmer for 20-22 minutes, until the sweet potatoes are tender. Visual cue: cubes crush easily when pressed.
  4. Mash about half of the sweet potatoes in the pot. Visual cue: a portion of the soup turns thicker and cloudy.
  5. Stir in the heavy cream or coconut cream and the corn kernels. Visual cue: creamy color with corn distributed evenly.
  6. Simmer for 5 more minutes, then season with salt and pepper. Visual cue: gentle bubbling and a thickened chowder that coats a spoon.
Serve
  1. Ladle the chowder into bowls and top with bacon, chives, and lime wedges. Visual cue: bright green chives and fresh lime wedges on top.

Notes

For a thicker chowder, mash more of the sweet potatoes during step 4; for a thinner texture, add an extra splash of broth. Refrigerate in a sealed container for up to 4 days. Freezing is not recommended because cream-based chowder can separate when reheated. If you want it dairy-free, use coconut cream instead of heavy cream.