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Sweet Potato Chowder

Sweet potato chowder made with crispy bacon, creamy mash, and sweet corn in a spiced broth. Simmered until tender, then partially mashed for a thick, spoonable texture.
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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 and vegetables
  • 2 cup corn kernels Fresh, frozen, or canned
  • 1 red bell pepper Diced
  • 1 onion Diced
  • 4 garlic Minced
Bacon and broth base
  • 4 bacon Diced
  • 4 cup chicken or vegetable broth Use for a richer or plant-forward version
Creaminess and seasonings
  • 1 cup heavy cream or coconut cream Use heavy cream for classic chowder; coconut cream for dairy-free
Spices and finishing
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chipotle powder
  • salt and pepper To taste
  • chives and lime wedges For serving

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook diced bacon in a large pot until crispy, then remove and set aside while leaving the fat in the pot.
  2. Sauté the diced onion and bell pepper in the bacon fat for 4-5 minutes, until softened, then add the minced garlic and cook for 1 minute.
Build the spiced broth
  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.
Thicken and finish
  1. Mash about half of the sweet potatoes in the pot to thicken the chowder.
  2. Stir in the cream and corn kernels, then simmer for 5 more minutes.
  3. Season with salt and pepper to taste, then serve topped with the crispy bacon, chives, and lime wedges.

Notes

For the creamiest texture, mash the sweet potatoes while they’re still hot, and don’t skip the 5-minute simmer after adding corn and cream. Store leftovers in the fridge up to 4 days; freeze up to 2 months (cream may separate—stir well and reheat gently). For a dairy-free option, use coconut cream and vegetable broth.