Sweet Potato Chowder

Why You’ll Love This Recipe

Sweet potato chowder is cozy, creamy comfort food with a naturally sweet, savory balance that feels rich without being heavy. It’s a one-pot meal that comes together quickly, and it’s the kind of soup that tastes even better the next day. The texture is thick and velvety, with tender chunks of sweet potato and pops of corn in every bowl.

Ingredient Highlights

Sweet potatoes create a naturally creamy base once blended, which means you get that chowder thickness without relying only on cream. Smoked paprika adds gentle depth that plays perfectly with the sweetness, while thyme keeps the flavor grounded and savory. Corn adds little bursts of sweetness and texture, and bacon is optional but gives a salty, smoky finish that makes the whole pot taste extra satisfying.

Step-by-Step Instructions

Step 1: Melt butter in a large pot over medium heat. Add onion, celery, and carrots and cook until softened, about 6 to 8 minutes.

Sauté the vegetables until softened and fragrant.

Step 2: Add garlic and cook for 30 seconds until fragrant.

Stir in the garlic until it smells fragrant.

Step 3: Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw flour taste.

Add flour and stir to build a thick, creamy base.

Step 4: Slowly pour in the broth while stirring to keep it smooth.

Pour in the broth slowly while stirring to prevent lumps.

Step 5: Add sweet potatoes, smoked paprika, thyme, salt, and pepper. Bring to a simmer and cook 15 to 18 minutes, until the sweet potatoes are very tender.

Add sweet potatoes and seasonings, then simmer until tender.

Step 6: Blend part of the soup (about 1/3 to 1/2) until creamy, then stir it back in to thicken the chowder.

Blend part of the soup to thicken it while keeping some chunks.

Step 7: Stir in corn, optional bacon, and cream. Simmer 3 to 5 minutes until warmed through. Taste and adjust seasoning, adding lemon juice if using.

Stir in corn and cream, then warm through until silky.

Step 8: Ladle into bowls and garnish with chives or parsley and extra black pepper.

Serve hot with herbs and black pepper for a cozy finish.

Tips for Best Results

Cut the sweet potatoes into evenly sized cubes so they cook at the same speed. Blending only part of the chowder is the easiest way to get a thick, creamy texture while keeping satisfying chunks. If you want it extra thick, blend a little more, or let it simmer a few minutes longer uncovered to reduce.

Evenly dice the sweet potatoes, blend only part for a creamy texture with chunks, and simmer uncovered to thicken if needed.

Variations

For a spicy version, add a pinch of cayenne or diced jalapeño with the onion. For a lighter bowl, use milk or half-and-half instead of heavy cream. If you want a vegetarian version, use vegetable broth and skip the bacon, then add white beans for extra protein and heartiness.

Variations: add jalapeño or cayenne for heat, use milk or half-and-half for a lighter bowl, or make it vegetarian with vegetable broth and white beans.

FAQ

Can I make sweet potato chowder ahead of time?
Yes. It keeps well for up to 4 days in the fridge, and the flavor improves as it sits.

Can I freeze it?
Yes, but if it contains cream, the texture can change slightly. Freeze before adding cream, then stir cream in after reheating for best results.

How do I thicken it more?
Blend a bit more of the soup or simmer uncovered to reduce and concentrate.