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Sweet Potato Chowder

Sweet potato chowder with tender cubed sweet potatoes simmered until creamy, then mashed halfway for a thick, spoonable texture. Finished with corn, bell pepper, and bacon (or dairy-free coconut cream) plus bright chives and lime.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 2 lb sweet potatoes peeled and cubed
  • 0.5 chives for topping
  • 1 lime wedges for serving
Vegetables and aromatics
  • 2 cup corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 onion diced
  • 4 garlic minced
Bacon and broth
  • 4 strips bacon diced
  • 4 cup chicken or vegetable broth
Seasonings
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chipotle powder
  • salt and pepper to taste
Cream
  • 1 cup heavy cream or coconut cream

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build flavor
  1. Cook the diced bacon in a large pot until crispy, about 6-8 minutes, then remove and set aside while leaving the bacon fat in the pot.
  2. Sauté the onion and diced red bell pepper in the bacon fat for 4-5 minutes, 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, until fragrant.
Simmer chowder
  1. Add the broth and cubed sweet potatoes, bring to a boil, then simmer for 20-22 minutes until the sweet potatoes are tender.
  2. Mash about half of the sweet potatoes in the pot, then stir in the heavy cream (or coconut cream) and the corn kernels.
  3. Simmer for 5 more minutes, then season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with the reserved crispy bacon, chives, and lime wedges before serving.

Notes

For the creamiest texture, mash only about half the sweet potatoes so you keep visible chunks. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid thinning. Freeze up to 2 months, though cream-based versions may separate slightly—stir well after reheating. For a dairy-free option, use coconut cream and taste-adjust with a little extra lime.