If you’re craving a cozy, comforting bowl filled with vibrant color and rich flavor, look no further than this Sweet Potato Chowder Recipe. Bursting with tender sweet potatoes, sweet corn, and a dreamy creamy base, this chowder is the ultimate companion for chilly days or whenever you want a hearty vegetarian meal that feels like a warm hug. The combination of smoky paprika and thyme adds just the right touch of earthiness, making every spoonful deeply satisfying and utterly addictive.
Ingredients You’ll Need
These ingredients come together in the simplest way to deliver a chowder packed with texture, flavor, and vibrant warm hues. Each element plays an essential role—from the sweetness of the potatoes and corn to the subtle smoky spices—making this recipe a balanced and delightful treat.
- Olive oil: Provides a smooth base for sautéing and adds a subtle fruity note.
- Small onion (diced): Offers a mild sweetness and a foundational savory flavor.
- Garlic (minced): Boosts depth and aroma with its pungent kick.
- Medium sweet potatoes (peeled and diced): The star of the show, giving body and natural sweetness to the chowder.
- Carrot (sliced): Adds a hint of earthiness and vibrant color contrast.
- Celery stalk (chopped): Brings a subtle freshness and crunch to the mix.
- Smoked paprika: Imparts warmth and a delicious smoky undertone to elevate the flavors.
- Dried thyme: Offers a fragrant herbal note that pairs beautifully with the vegetables.
- Salt: Essential for enhancing and balancing all the flavors.
- Black pepper: Adds a gentle heat and complexity.
- Vegetable broth: Acts as the flavorful liquid base for our chowder.
- Corn kernels (fresh, frozen, or canned): Sweet, juicy bursts that complement the potatoes perfectly.
- Milk (dairy or non-dairy): Softens the texture and adds creaminess without overpowering.
- Heavy cream or coconut cream: Adds that luscious richness and silky mouthfeel.
- Chopped parsley or green onions (for garnish): Brightens up the dish with a fresh herbal finish.
How to Make Sweet Potato Chowder Recipe
Step 1: Sauté Your Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once warm, add the diced onion and cook until it becomes soft and translucent, about 3 to 4 minutes. This gentle sauté unlocks the onion’s sweetness and lays the foundation for the chowder’s flavor.
Step 2: Add Garlic and Vegetables
Next, stir in the minced garlic, diced sweet potatoes, sliced carrot, and chopped celery. Let these cook together for around 5 minutes, stirring occasionally. This step lets the veggies mingle and start to soften, building a rich base for the chowder.
Step 3: Season Your Base
Sprinkle in the smoked paprika, dried thyme, salt, and black pepper. Stir thoroughly to ensure all the vegetables are evenly coated with the spices. This layering of seasoning is what brings the dish’s signature warmth and complexity.
Step 4: Simmer in Broth
Pour in the vegetable broth and bring the entire mixture to a boil. Once boiling, lower the heat to a gentle simmer, cover the pot, and cook for 15 to 20 minutes. You’ll know it’s ready when the sweet potatoes are fork-tender and ready to release their naturally sweet essence.
Step 5: Add Corn, Milk, and Cream
Finally, stir in the corn kernels, milk, and your choice of heavy cream or coconut cream. Let the chowder simmer uncovered for an additional 5 minutes. This allows it to thicken just enough while heating through that creamy goodness completely. Don’t forget to taste and adjust for salt and pepper to suit your palate.
How to Serve Sweet Potato Chowder Recipe
Garnishes
A sprinkle of freshly chopped parsley or finely sliced green onions adds not only a gorgeous splash of green but also a fresh herbal brightness that contrasts beautifully with the rich creaminess of the chowder. A touch of crispy bacon or croutons can bring a delightful crunch if you’re feeling adventurous.
Side Dishes
This Sweet Potato Chowder pairs wonderfully with warm, crusty bread or a light salad. A side of garlic roasted Brussels sprouts or a simple greens mix with lemon vinaigrette is perfect for a balanced meal that’s nourishing and satisfying.
Creative Ways to Present
Serve the chowder in rustic bowls or mini bread bowls for an inviting touch. For gatherings, add a dollop of sour cream or a swirl of pesto on top for an eye-catching and flavorful presentation that will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Sweet Potato Chowder Recipe in an airtight container in the refrigerator for up to four days. Make sure it cools completely before sealing, which helps preserve its vibrant flavor and creamy texture.
Freezing
This chowder freezes well, making it ideal for batch cooking. Portion it into freezer-safe containers, leaving a bit of headspace for expansion. Thaw overnight in the fridge before reheating gently on the stove or microwave.
Reheating
When reheating, do so over low heat to prevent the cream from curdling or separating. Stir frequently until warmed through, adding a splash of milk if it thickens too much. This method helps you maintain that lovely silky consistency every time.
FAQs
Can I make this Sweet Potato Chowder Recipe vegan?
Absolutely! Simply swap the heavy cream for coconut cream and use your favorite plant-based milk instead of dairy milk. This substitution keeps the chowder just as creamy and delicious without any animal products.
Is it okay to use canned sweet potatoes in this chowder?
While fresh sweet potatoes are best for texture and flavor, canned sweet potatoes can work in a pinch. Just be mindful that canned varieties may be softer and might affect the chowder’s consistency slightly.
Can I add protein to this Sweet Potato Chowder?
Yes! For a heartier meal, consider adding cooked bacon, sausage, or even cooked chickpeas. These additions provide extra protein and make the chowder more filling and satisfying.
How can I make the chowder thicker?
If you prefer a thicker chowder, mash some of the cooked sweet potatoes directly in the pot before adding the cream. The natural starch helps thicken the broth without losing that creamy texture.
What’s the best way to reheat leftover chowder?
Reheat gently on the stovetop over low heat, stirring regularly to prevent sticking and curdling of the cream. Adding a splash of milk when reheating can refresh the chowder’s silky texture.
Final Thoughts
There’s nothing quite like a bowl of homemade warmth and comfort to brighten your day, and this Sweet Potato Chowder Recipe delivers just that. Its rich creaminess, balanced with the natural sweetness of the veggies and a hint of smoky spice, makes it a timeless favorite you’ll want to make over and over. Give it a try and enjoy every cozy spoonful!
Print
Sweet Potato Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Chowder is a creamy, comforting American soup perfect for fall. Made with tender sweet potatoes, fresh vegetables, and a blend of spices, it’s rich yet light enough for a hearty vegetarian meal. The chowder combines the natural sweetness of sweet potatoes with smoky paprika and thyme, finished with cream and milk for a velvety texture, garnished with fresh parsley or green onions.
Ingredients
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 carrot, sliced
- 1 celery stalk, chopped
Spices and Seasonings
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup milk (dairy or non-dairy)
- 1/2 cup heavy cream or coconut cream
Garnishes
- Chopped parsley or green onions for garnish
Instructions
- Sauté onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally.
- Add garlic and vegetables: Stir in the minced garlic, diced sweet potatoes, sliced carrot, and chopped celery. Cook for another 5 minutes, stirring occasionally to soften the vegetables.
- Season the vegetables: Add smoked paprika, dried thyme, salt, and black pepper to the pot, stirring well to evenly coat the vegetables with the spices.
- Add broth and simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes until the sweet potatoes are tender when pierced with a fork.
- Incorporate corn and dairy: Stir in the corn kernels, milk, and heavy cream or coconut cream. Continue to simmer uncovered for an additional 5 minutes to heat through and allow the soup to thicken slightly.
- Adjust seasoning and serve: Taste the chowder and adjust seasoning with additional salt or pepper if needed. Serve hot, garnished with chopped parsley or green onions for a fresh finish.
Notes
- For extra richness, mash some of the sweet potatoes directly in the pot before adding the cream to achieve a thicker chowder consistency.
- Add cooked bacon or sausage to the soup for a heartier, non-vegetarian version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
