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Sweet Potato Chowder

Sweet potato chowder made in one pot with crispy bacon, then simmered until sweet potatoes turn creamy. This American-style chowder gets blended texture from mashing half the potatoes for a thick, spoonable finish.
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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: 370
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 2 lb sweet potatoes
Corn and vegetables
  • 2 cup corn kernels
  • 1 red bell pepper diced
  • 1 onion diced
  • 4 cloves garlic minced
Bacon and broth
  • 4 strips bacon diced
  • 4 cup chicken or vegetable broth
Creamy base and spices
  • 1 cup heavy cream or coconut cream
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chipotle powder
  • salt and pepper to taste
Serving
  • 1 chives for serving
  • 1 lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  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.
  2. Keep the heat at medium so the bacon crisps without burning the fat.
Sauté aromatics
  1. Sauté the diced onion and bell pepper in the bacon fat for 4-5 minutes until softened, stirring occasionally.
  2. Add the minced garlic and cook for 1 minute, just until fragrant.
Bloom the spices
  1. Stir in the smoked paprika, cumin, and chipotle powder and cook for 1 minute to bloom their flavor.
Simmer until tender
  1. Add the broth and cubed sweet potatoes, then bring to a boil.
  2. Simmer for 20-22 minutes until the sweet potatoes are very tender and easily pierced with a fork.
Mash and finish
  1. Mash about half the sweet potatoes in the pot, then stir in the heavy cream or coconut cream and the corn kernels.
  2. Simmer for 5 more minutes until thickened, then season with salt and pepper to taste.
Serve
  1. Ladle the chowder into bowls and top with the reserved bacon, chives, and lime wedges.

Notes

Pro tip: mash directly in the pot for a thicker chowder without extra blending; leave some cubes intact for texture. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because cream can break after thawing. Dietary swap: use coconut cream and vegetable broth to make it dairy-free while keeping the same creamy texture.