If you’re craving a cozy, wholesome meal that wraps you in warmth and comfort, this Sweet Potato Chowder Recipe is about to become your new best friend. Loaded with tender sweet potatoes, creamy broth, and just the right touch of smoky paprika, it strikes the perfect balance between hearty and soothing. Every spoonful bursts with vibrant color and layers of flavor that make it unbelievably satisfying, whether it’s a chilly fall day or whenever your soul needs a hug in a bowl.
Ingredients You’ll Need
Gathering some wonderfully simple ingredients is all it takes to make this Sweet Potato Chowder Recipe shine. Each component plays a special role in building its rich texture, balanced sweetness, and hearty warmth that keeps you coming back for more.
- Olive oil: The perfect base for sautéing your veggies, adding a subtle fruity richness.
- Yellow onion: Provides a sweet, savory foundation when softened.
- Garlic: Adds an aromatic zing that wakes up the whole dish.
- Carrots: Bring natural sweetness and a lovely orange hue.
- Celery: Offers a crisp, herbal depth that balances the sweetness.
- Sweet potatoes: The star ingredient, giving creamy texture and a rich, gentle sweetness.
- Russet potato: Adds body and thickening power to the chowder.
- Vegetable broth: The flavorful liquid that ties everything together and keeps it light.
- Whole milk: Introduces creaminess without overpowering the veggies.
- Heavy cream: Makes the chowder luxuriously smooth and rich.
- Dried thyme: A subtle herb that enhances the earthy flavors.
- Smoked paprika: Offers a gentle smoky note for depth and warmth.
- Salt: Brings all the flavors together and brightens the ingredients.
- Black pepper: Adds a mild kick that balances the sweetness.
- Frozen corn kernels: Provide bursts of sweetness and textural contrast.
- Cooked bacon (optional): Crumbled on top for a savory, crispy finish.
- Fresh parsley: Adds a fresh, herbal pop of color as garnish.
How to Make Sweet Potato Chowder Recipe
Step 1: Sauté the Base Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the diced yellow onion, carrots, and celery, stirring occasionally until they soften beautifully, about 5 to 7 minutes. This step lays the groundwork by coaxing out their natural sweetness and building a fragrant base.
Step 2: Add Garlic and Potatoes
Next, stir in the minced garlic and let it cook for about 30 seconds until it releases its lovely aroma. Add in the peeled and cubed sweet potatoes and russet potato; these will lend the chowder its signature creamy yet chunky texture that everyone loves.
Step 3: Simmer with Broth and Spices
Pour in the vegetable broth and sprinkle in the dried thyme, smoked paprika, salt, and black pepper. Bring everything to a boil, then reduce heat and let it all simmer gently for 15 to 20 minutes until the potatoes are tender enough to mash with a spoon.
Step 4: Blend and Enrich
Using an immersion blender, partially blend the chowder to create a creamy base while still leaving some chunks for a satisfying bite. Stir in the whole milk, heavy cream, and add the frozen corn kernels. Let the chowder simmer for another 5 minutes so the flavors meld perfectly and the corn heats through.
Step 5: Final Seasoning and Optional Toppings
Give the chowder a taste and adjust the seasoning with more salt or pepper if needed. Serve warm, topped with crumbled cooked bacon for a smoky crunch, and sprinkle fresh parsley for a bright, herbaceous finish.
How to Serve Sweet Potato Chowder Recipe
Garnishes
While the chowder is delicious on its own, adding crumbled bacon brings savory depth and a pleasing crunch. Fresh parsley isn’t just for looks—it adds a fresh, slightly peppery note that cuts through the richness beautifully.
Side Dishes
This chowder pairs wonderfully with crusty bread or warm dinner rolls that are perfect for dipping. A simple side salad with a tangy vinaigrette can also provide a refreshing contrast to the creamy chowder.
Creative Ways to Present
For a fun twist, serve the chowder inside hollowed-out bread bowls. You could also drizzle a little chili oil or top with roasted pumpkin seeds for added texture and a pop of spice or nuttiness.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Chowder Recipe keeps well in an airtight container placed in the refrigerator. It will stay fresh for up to four days, making it a great option for quick lunches or cozy dinners later in the week.
Freezing
You can freeze this chowder for up to two months. Just let it cool completely before transferring to freezer-safe containers. When you’re ready, thaw it overnight in the fridge before reheating gently on the stove.
Reheating
Reheat slowly over low to medium heat, stirring occasionally to prevent sticking or scorching. If the chowder thickens too much, a splash of milk or broth will restore its creamy consistency.
FAQs
Can I make this Sweet Potato Chowder Recipe dairy-free?
Absolutely! Substitute the whole milk and heavy cream with coconut milk or your favorite plant-based milk alternatives to keep it creamy without the dairy.
Is there a vegetarian version of this chowder?
Yes, simply omit the bacon or replace it with a plant-based smoky alternative to maintain that satisfying savoriness while keeping it vegetarian.
Can I use fresh corn instead of frozen?
Definitely, fresh corn will add a wonderful sweetness and crunch. Just cook it briefly with the milk and cream so it stays tender but not mushy.
How thick should the chowder be?
The chowder should be creamy and hearty, not overly thick or too watery. If you prefer it thicker, mash some of the potatoes before blending to naturally thicken the soup.
Can I prepare the ingredients ahead of time?
Yes, you can chop the vegetables a day in advance and store them in the fridge to save time when you’re ready to cook.
Final Thoughts
Once you try this Sweet Potato Chowder Recipe, it’s easy to see why it’s a favorite. It’s comforting, flavorful, and just the kind of soul-warming dish that turns any meal into something special. Give it a whirl—you’ll be so glad you did, and it might just become your go-to comfort food for every season.
Print
Sweet Potato Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Sweet Potato Chowder is a hearty and comforting American soup perfect for cooler weather. It combines tender sweet potatoes and russet potatoes with fragrant vegetables and creamy broth, enhanced by herbs and smoky paprika. Partially blended for a creamy yet chunky texture, this chowder is finished with sweet corn, rich cream, and an optional bacon topping, making it a flavorful and satisfying meal.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 large sweet potatoes, peeled and cubed
- 1 medium russet potato, peeled and cubed
- 1 cup frozen corn kernels
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Optional Garnishes
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 to 7 minutes until softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until the garlic releases its aroma, taking care not to burn it.
- Add Potatoes and Broth: Add the peeled and cubed sweet potatoes and russet potato to the pot. Pour in the vegetable broth and mix well.
- Season and Simmer: Stir in dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
- Blend the Soup: Use an immersion blender to partially blend the soup, creating a creamy base while still leaving some potato chunks for texture.
- Add Dairy and Corn: Stir in the whole milk, heavy cream, and frozen corn kernels. Continue to simmer for an additional 5 minutes until the soup is heated through and flavors meld.
- Adjust Seasoning and Serve: Taste the chowder and adjust salt and pepper if needed. Ladle the chowder into bowls and garnish with crumbled cooked bacon and chopped fresh parsley if desired.
Notes
- For a vegetarian version, omit the bacon or substitute with a plant-based alternative.
- To create a thicker chowder, mash some of the potatoes instead of blending them fully.
- For a dairy-free option, substitute coconut milk for heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
