If you’re craving a comforting, hearty soup that feels like a warm hug in a bowl, look no further than this Sweet Potato Chowder Recipe. With its velvety texture, subtle smoky spices, and natural sweetness from the tender sweet potatoes and corn, this chowder is a perfect dish for chilly days or whenever you want a satisfying, nutritious meal. The blend of fresh vegetables and creamy broth comes together so effortlessly, making this recipe a true kitchen favorite you’ll find yourself turning to again and again.

Sweet Potato Chowder Recipe - Recipe Image

Ingredients You’ll Need

This Sweet Potato Chowder Recipe calls for simple, fresh ingredients that each add their own magic—from the sweetness of the potatoes to the aromatic herbs and spices that give it personality. Every element in this dish plays a vital role in creating the perfect balance of flavor, texture, and color.

1 tablespoon olive oil: Provides a rich base to sauté the vegetables while adding a subtle fruity flavor.
1 small onion (diced): Offers a foundational sweetness and depth to the soup.
2 cloves garlic (minced): Brings a fragrant warmth that lifts the entire chowder.
2 medium sweet potatoes (peeled and diced): The star ingredient, lending natural sweetness and creamy body when cooked.
2 carrots (sliced): Adds a delicate earthiness and vibrant orange color.
2 celery stalks (sliced): Contributes a subtle crunch and fresh herbal notes.
1/2 teaspoon smoked paprika: Infuses a smoky depth that contrasts beautifully with the sweetness.
1/2 teaspoon dried thyme: Enhances the soup with an herby, slightly minty flavor.
1/4 teaspoon ground cumin: A warm spice that adds complexity to the chowder.
Salt and black pepper to taste: Essential seasonings to brighten and balance the flavors.
4 cups vegetable broth (or chicken broth): Forms the savory liquid base that ties all the ingredients together.
1 cup corn kernels (fresh, frozen, or canned): Adds bursts of sweetness and texture.
1 cup half-and-half or coconut milk: Provides richness and creaminess, with coconut milk as a fabulous dairy-free option.
2 tablespoons chopped fresh parsley or chives (for garnish): Adds a pop of color and fresh flavor just before serving.

How to Make Sweet Potato Chowder Recipe

Step 1: Sauté the Aromatics and Vegetables

Start by warming the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook it gently for about 3 to 4 minutes until it becomes tender and slightly translucent. This is where your kitchen begins to fill with inviting aromas that hint at the delicious soup to come. Next, stir in the minced garlic, followed by the diced sweet potatoes, sliced carrots, and celery. Let them cook together for an additional 5 minutes, stirring occasionally so the flavors blend and the vegetables soften just enough to develop their sweetness.

Step 2: Season and Simmer

Sprinkle the smoked paprika, dried thyme, and ground cumin over the vegetables. Add salt and black pepper to your taste. Stir well to make sure every piece is coated in those warm, fragrant spices. Now pour in the broth and bring the whole pot to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20 to 25 minutes. This slow cooking process allows the sweet potatoes and carrots to become tender and the flavors to meld into a comforting, harmonious base.

Step 3: Add Corn and Creaminess

With the vegetables tender, stir in the corn kernels and your choice of half-and-half or coconut milk. Let the chowder cook for another 5 minutes, just long enough for everything to heat through and the flavors to unify. For those who love a thicker, heartier chowder, now’s the time to mash some of the sweet potatoes directly in the pot or use an immersion blender to gently blend part of the soup, creating a luscious texture without losing the delightful chunkiness.

Step 4: Final Seasoning and Serve

Give your chowder a final taste and adjust the seasoning if needed—sometimes a pinch more salt or a grind of black pepper is all it takes to perfect the flavor. Ladle the chowder into bowls and get ready to enjoy the cozy, creamy goodness of this Sweet Potato Chowder Recipe.

How to Serve Sweet Potato Chowder Recipe

Garnishes

Fresh herbs like chopped parsley or chives add a vibrant burst of green and a fresh contrast to the rich chowder. You can also sprinkle a few crispy bacon bits or a drizzle of good-quality olive oil on top if you like. A dollop of sour cream or a squeeze of fresh lemon juice can brighten the flavors wonderfully.

Side Dishes

A warm, crusty bread or a flaky biscuit pairs perfectly with this soup, ideal for soaking up every last creamy bit. A light green salad with a tangy vinaigrette works well too if you want to balance the meal with something crisp and refreshing.

Creative Ways to Present

Serve your Sweet Potato Chowder Recipe in individual mini pumpkin shells for a festive touch at fall gatherings, or present it in mason jars for a charming casual look. Swirl in a spoonful of pesto or sprinkle crunchy roasted pepitas on top for extra texture and flavor layers.

Make Ahead and Storage

Storing Leftovers

This chowder keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers even tastier. Just give it a good stir before reheating.

Freezing

You can freeze Sweet Potato Chowder Recipe for longer storage, but it’s best to do so before adding the half-and-half or coconut milk, which might separate during freezing and thawing. When ready to enjoy, thaw completely and stir in your creamy ingredient before warming.

Reheating

Reheat gently over low to medium heat, stirring occasionally to prevent sticking and to warm the chowder evenly. Adding a splash of broth or water can restore the perfect consistency if it becomes too thick.

FAQs

Can I make this Sweet Potato Chowder Recipe vegan?

Absolutely! Simply use vegetable broth and replace the half-and-half with coconut milk or another plant-based cream alternative. The result is just as rich and flavorful.

Is it possible to use other types of potatoes?

While sweet potatoes give this chowder its signature sweetness and color, you can substitute with Yukon gold or red potatoes for a different texture and flavor. They won’t be quite as sweet, but still delicious.

How can I make the chowder thicker?

Mashing some of the sweet potatoes inside the soup or using an immersion blender to blend a portion will naturally thicken the chowder while keeping it creamy and chunky.

Can I add protein to this recipe?

Definitely. Adding cooked bacon, sausage, or shredded rotisserie chicken transforms the chowder into a heartier meal without compromising the comforting flavors.

What are the best herbs to use as a garnish?

Fresh parsley and chives are classic choices that brighten the dish beautifully, but fresh thyme or cilantro can also add wonderful herbal notes for a unique twist.

Final Thoughts

This Sweet Potato Chowder Recipe is one of those comforting dishes that feels like it was made with love—simple, satisfying, and packed with flavors that please every palate. Whether you’re making it for family dinner, meal prep, or sharing with friends, it’s sure to become a beloved staple in your recipe box. Give it a try and enjoy every cozy, creamy spoonful!

Sweet Potato Chowder Recipe

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4.2 from 49 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Sweet Potato Chowder is a creamy, comforting soup perfect for fall. Made with tender sweet potatoes, hearty vegetables, and a subtle blend of spices, this chowder offers a rich flavor with the option to be dairy-free and vegan. Enjoy it as a warming meal, garnished with fresh herbs for an extra touch of freshness.

Ingredients

Scale

Base

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced

Vegetables and Spices

2 medium sweet potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
Salt and black pepper to taste

Liquids and Add-ins

4 cups vegetable broth (or chicken broth)
1 cup corn kernels (fresh, frozen, or canned)
1 cup half-and-half or coconut milk

Garnish

2 tablespoons chopped fresh parsley or chives

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Instructions

Heat Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent.
Add Vegetables: Stir in minced garlic, diced sweet potatoes, sliced carrots, and sliced celery. Cook for another 5 minutes, stirring occasionally to combine flavors and slightly soften vegetables.
Season and Simmer: Add smoked paprika, dried thyme, ground cumin, salt, and black pepper. Stir well to coat the vegetables evenly with spices. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat to low and simmer for 20–25 minutes until sweet potatoes and carrots are tender.
Add Corn and Creaminess: Stir in the corn kernels and half-and-half or coconut milk. Cook for another 5 minutes to heat through and blend flavors. For a thicker chowder, mash some of the sweet potatoes directly in the pot or use an immersion blender to lightly blend a portion of the soup for creaminess.
Adjust and Serve: Taste the chowder and adjust seasoning if needed by adding more salt or pepper. Serve warm, garnished with chopped fresh parsley or chives for a fresh finish.