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Sweet Potato Chowder

Sweet potato chowder with a creamy texture built by mashing half the sweet potatoes, then simmering with corn and bell pepper. Cook bacon for smoky flavor, sauté aromatics in the rendered fat, and finish with heavy or coconut cream for a rich bowl.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 2 lb sweet potatoes peeled and cubed
Corn
  • 2 cup corn kernels fresh, frozen, or canned
Bell pepper and onion
  • 1 red bell pepper diced
  • 1 onion diced
Garlic
  • 4 garlic cloves minced
Bacon
  • 4 strips bacon diced
Broth
  • 4 cup chicken or vegetable broth
Cream
  • 1 cup heavy cream or coconut cream
Spices
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chipotle powder
Seasoning and garnish
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 cup 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, about 8-10 minutes; remove bacon and set aside, leaving the fat in the pot.
  2. Sauté the diced onion and bell pepper in the bacon fat for 4-5 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Build the chowder
  1. Stir in the smoked paprika, cumin, and chipotle powder and cook for 1 minute to bloom the spices.
  2. Add the broth and cubed sweet potatoes, bring to a boil, then simmer for 20-22 minutes until the sweet potatoes are tender.
  3. Mash about half the sweet potatoes in the pot, then stir in the cream and corn until combined.
Finish and serve
  1. Simmer for 5 minutes, then season with salt and pepper to taste.
  2. Ladle into bowls and top with the reserved bacon, chives, and lime wedges.

Notes

For a thicker chowder, mash a bit more than half the sweet potatoes; for a looser texture, add 2-4 tbsp extra broth. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended due to the dairy (or coconut cream) texture. Dietary swap: use vegetable broth and coconut cream for a dairy-free version.