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Sweet Potato Chowder

Sweet potato chowder made in one pot with crispy bacon, a mash-and-simmer technique, and a creamy finish. Tender sweet potato cubes, sweet corn, and bell pepper create a thick, spoonable chowder with smoky heat from paprika and chipotle.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 2 lb sweet potatoes peeled and cubed
Corn
  • 2 cup corn kernels fresh, frozen, or canned
Bell pepper
  • 1 red bell pepper diced
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Bacon
  • 4 strip bacon diced
Broth
  • 4 cup chicken or vegetable broth
Cream
  • 1 cup heavy cream or coconut cream
Spices
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp chipotle powder
Seasoning
  • 1 salt and pepper to taste
Toppings
  • 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, about 8-10 minutes, then remove to a plate and leave the fat in the pot.
Sauté the aromatics
  1. Sauté the diced onion and bell pepper in the bacon fat for 4-5 minutes until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, stirring, until aromatic and lightly golden.
Build flavor
  1. Stir in the smoked paprika, cumin, and chipotle powder and cook for 1 minute to bloom the spices.
Simmer until tender
  1. Add the broth and cubed sweet potatoes, bring to a boil, then reduce to a steady simmer and cook for 20-22 minutes until the sweet potatoes are tender.
Make it creamy
  1. Mash about half the sweet potatoes in the pot until the mixture looks slightly thickened and creamy.
  2. Stir in the heavy cream or coconut cream and the corn kernels until well combined.
  3. Simmer for 5 more minutes, 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

For a thicker chowder, mash a little more of the sweet potatoes and simmer uncovered for the final 5 minutes. Store leftovers in the refrigerator up to 4 days and reheat gently on the stovetop; it may thicken as it cools, so add a splash of broth. Freezing is not recommended because cream-based chowder can separate after thawing. If you want dairy-free, use coconut cream in place of heavy cream for a similar creamy texture.