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Sweet Potato Chowder

Sweet potato chowder made with creamy mashed sweet potatoes simmered until tender, plus corn and bell pepper for a hearty, spoonable texture. Pan-to-pot method with crispy bacon and a smoky paprika-cumin-chile seasoning.
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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 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 cloves garlic Minced.
Bacon and broth
  • 4 strips bacon Diced.
  • 4 cup chicken or vegetable broth Use whichever you prefer.
Cream and seasonings
  • 1 cup heavy cream or coconut cream For creamy texture; adds richness.
  • 1 tsp smoked paprika Adds smoky flavor.
  • 0.5 tsp cumin Warm, earthy spice.
  • 0.5 tsp chipotle powder Smoky heat.
  • 1 salt and pepper to taste Season at the end.
For serving
  • 1 chives Chopped, for topping.
  • 1 lime wedges Serve with the chowder.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the bacon fat in the pot.
  2. Sauté the diced onion and bell pepper in the reserved bacon fat for 4-5 minutes until softened; add the minced garlic and cook 1 minute, stirring to prevent burning.
Build the smoky chowder base
  1. Stir in the smoked paprika, cumin, and chipotle powder and cook 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.
Blend for creaminess and finish
  1. Mash about half the sweet potatoes in the pot to thicken the chowder while leaving some cubes intact.
  2. Stir in the heavy cream or coconut cream and the corn, then simmer for 5 more minutes until hot and creamy.
  3. Season with salt and pepper to taste.
Serve
  1. Serve the chowder topped with the crispy bacon, chives, and lime wedges.

Notes

Pro tip: mash only about half the sweet potatoes for a chowder that’s thick but still has tender cubes. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave with a splash of broth if needed. Freezing is not recommended because cream-based chowder can separate after thawing. For a lighter or dairy-free option, use coconut cream instead of heavy cream.