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Sweet Potato Chowder

Sweet potato chowder with bacon and a creamy blend of mashed sweet potatoes, corn, and peppers simmered until tender. Finished with a swirl of coconut (or heavy) cream and bright lime and chives.
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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 peppers
  • 2 cup corn kernels Fresh, frozen, or canned.
  • 1 red bell pepper Diced.
  • 1 onion Diced.
  • 4 garlic cloves Minced.
Bacon
  • 4 strips bacon Diced.
Broth
  • 4 cup chicken or vegetable broth Use chicken for richer flavor, vegetable for plant-forward.
Creaminess
  • 1 cup heavy cream or coconut cream Stir in at the mashing stage for creamy texture.
Spices
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chipotle powder
Seasoning for serving
  • salt and pepper To taste.
  • 1 chives For serving.
  • 1 lime wedges For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside while leaving the rendered fat in the pot. Visual cue: the bacon should look golden and crisp with fat shimmering in the pot.
  2. Sauté the diced onion and bell pepper in the bacon fat for 4-5 minutes. Stir until softened and fragrant, then add the minced garlic and cook for 1 minute.
  3. Stir in the smoked paprika, cumin, and chipotle powder and cook for 1 minute. Visual cue: the spices should darken slightly and smell toasted.
Simmer until tender and thicken
  1. Add the broth and cubed sweet potatoes, bring to a boil, and simmer for 20-22 minutes until the sweet potatoes are tender. Visual cue: a fork should easily pierce the largest cubes.
  2. Mash about half of the sweet potatoes in the pot, then stir in the cream and corn. Visual cue: the chowder should look creamy with visible sweet potato pieces.
  3. Simmer for 5 more minutes and season with salt and pepper to taste. Visual cue: the soup should thicken slightly and coat the back of a spoon.
Serve
  1. Serve the chowder topped with the reserved bacon, chives, and lime wedges. Visual cue: finish with bright green chives and fresh lime for contrast.

Notes

For the creamiest texture, mash about half the sweet potatoes (not all) so the chowder stays thick but still has chunks. Refrigerate leftovers in an airtight container for up to 3 days; freeze yes for up to 2 months and thaw overnight in the fridge, then reheat gently. Dietary swap: use coconut cream and vegetable broth for a dairy-free, vegetarian-friendly version.