If you are craving a comforting bowl of creamy goodness that warms both heart and soul, the Sweet Potato Chowder Recipe is your new best friend. This chowder is a delightful blend of sweet potatoes, vibrant vegetables, and a touch of smoky spice, all simmered into a rich, velvety soup that feels like a cozy hug in every spoonful. It’s not only packed with flavor but also brings a beautiful medley of colors and textures to your table, making it perfect for chilly days or whenever you need a nourishing pick-me-up.

Sweet Potato Chowder Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this chowder is a breeze, but each one is essential to create that perfect balance of taste, texture, and color. From sweet potatoes that give sweetness and creaminess to fresh vegetables that add crunch and vibrancy, this recipe celebrates simple, wholesome ingredients that you likely already have on hand.

Olive oil: Use a good quality olive oil to gently sauté the vegetables, adding depth and richness without overpowering.
Small onion (diced): The foundation of flavor, softened to bring out natural sweetness and aroma.
Garlic (minced): Adds a subtle punch and warmth that enhances the chowder’s savory notes.
Sweet potatoes (peeled and diced): The star ingredient, providing natural sweetness and a luscious creamy texture when cooked.
Carrots (sliced): Give the soup a gentle earthiness and beautiful color contrast.
Celery stalks (sliced): Adds a light, crisp bite and aromatic freshness.
Red bell pepper (diced): Brings a slight sweetness and vibrant red hue for visual appeal.
Smoked paprika: Infuses the chowder with a smoky, mildly spicy undertone that elevates every bite.
Dried thyme: Earthy and fragrant, perfectly complementing the vegetable medley.
Black pepper: Freshly ground for a touch of heat and depth.
Vegetable broth: The liquid base that ties all the flavors together, opt for a low-sodium version if possible.
Corn kernels: Sweet bursts of texture, whether fresh, canned, or frozen, they brighten up the chowder wonderfully.
Half-and-half or coconut milk: Adds creaminess and richness, with coconut milk offering a lovely dairy-free twist.
Salt: To bring all the flavors into perfect harmony.
Chopped fresh parsley: A fresh, herbaceous finishing touch to garnish and uplift every bowl.

How to Make Sweet Potato Chowder Recipe

Step 1: Sauté Onions and Garlic

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until it softens and becomes translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant but not browned. This base lays the flavorful groundwork for your chowder.

Step 2: Cook the Vegetables

Add the diced sweet potatoes, sliced carrots, celery, and red bell pepper to the pot. Cook everything for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. This step lets the vegetables mingle and soak up the aromatics from the onion and garlic.

Step 3: Season and Simmer

Sprinkle in the smoked paprika, dried thyme, and black pepper. Stir well to coat the veggies with the spices, enhancing their natural flavors. Then, pour in the vegetable broth and bring the mixture to a boil. Lower the heat to a gentle simmer, cover, and cook for 15 to 20 minutes, or until the sweet potatoes are tender enough to pierce easily with a fork.

Step 4: Finish with Corn and Creaminess

Once the sweet potatoes are tender, stir in the corn kernels and the half-and-half or coconut milk. Let the chowder simmer uncovered for another 5 to 10 minutes until it thickens slightly and becomes luxuriously creamy. Before serving, taste and adjust the salt to balance the flavors perfectly.

How to Serve Sweet Potato Chowder Recipe

Garnishes

Nothing quite brightens up your bowl like freshly chopped parsley sprinkled on top just before serving. It adds a pop of color and a fresh, herbal note that complements the richness of the chowder beautifully. For an extra indulgent touch, you can stir in a pat of butter or sprinkle grated Parmesan cheese.

Side Dishes

This chowder pairs wonderfully with crusty bread or warm, buttery dinner rolls to soak up every last spoonful. A simple green salad with a light vinaigrette is also a lovely, refreshing contrast to the soup’s creamy texture.

Creative Ways to Present

For a visually stunning presentation, serve the chowder in small, rustic bowls and garnish with edible flowers or a swirl of cream. To mix things up, ladle the chowder into steaming bread bowls for a cozy, edible serving vessel that’s as fun as it is delicious.

Make Ahead and Storage

Storing Leftovers

This Sweet Potato Chowder Recipe keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors meld and deepen overnight, making it an even more satisfying meal the next day.

Freezing

You can freeze leftover chowder in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Just be sure to leave some space at the top for expansion, and thaw overnight in the refrigerator before reheating.

Reheating

Reheat your chowder gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or milk during reheating helps restore its creamy consistency if it has thickened too much.

FAQs

Can I make this Sweet Potato Chowder Recipe vegan?

Absolutely! Simply swap the half-and-half for coconut milk or your favorite plant-based cream, and avoid adding butter or cheese. The chowder remains just as creamy and flavorful with this easy substitution.

What can I use if I don’t have smoked paprika?

If smoked paprika isn’t available, a combination of regular paprika and a small pinch of cumin or chipotle powder can mimic the smoky flavor nicely. It won’t be exactly the same but will keep the chowder delicious.

Is this chowder gluten-free?

Yes, the Sweet Potato Chowder Recipe is naturally gluten-free as it uses vegetable broth and no flour or gluten-containing thickeners. Just double-check your broth to ensure it’s labeled gluten-free if you have sensitivities.

Can I add protein to this chowder?

Definitely. Adding cooked chicken, turkey sausage, or even some crispy bacon bits can make this chowder heartier. For vegetarian protein, consider stirring in cooked beans or lentils just before serving.

How can I make the chowder thicker?

For a thicker texture, mash a portion of the cooked sweet potatoes directly in the pot with a potato masher before adding the corn and cream. This releases more starch and naturally thickens the chowder without extra ingredients.

Final Thoughts

There is something truly special about a bowl of beautifully crafted Sweet Potato Chowder Recipe—it comforts, it satisfies, and it brings a smile with every spoonful. Whether you’re curled up on a chilly evening or sharing with family and friends, this chowder is a versatile and delicious way to celebrate wholesome ingredients and cozy cooking. Give it a try soon—you might just find it becomes your new favorite go-to soup!

Sweet Potato Chowder Recipe

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4 from 51 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Sweet Potato Chowder is a creamy, comforting vegetable soup perfect for chilly days. Made with tender sweet potatoes, fresh vegetables, and a touch of smoked paprika, it offers a rich, flavorful experience that’s naturally gluten-free and vegetarian. The chowder combines the sweetness of root vegetables with a velvety broth, enhanced by either half-and-half or a vegan-friendly coconut milk option.

Ingredients

Scale

Vegetables

2 medium sweet potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, sliced
1 small onion, diced
1 red bell pepper, diced
1 cup corn kernels (fresh, canned, or frozen)
2 cloves garlic, minced

Spices and Seasonings

1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Salt to taste

Liquids

1 tablespoon olive oil
4 cups vegetable broth
1 cup half-and-half or coconut milk

Garnish

Chopped fresh parsley

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Instructions

Heat the Oil: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat to prepare for sautéing the vegetables.
Sauté Onion and Garlic: Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release their flavors.
Cook Vegetables: Add the diced sweet potatoes, sliced carrots, sliced celery, and diced red bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add Spices: Stir in 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper, coating the vegetables evenly.
Add Broth and Simmer: Pour in 4 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Incorporate Corn and Cream: Stir in 1 cup of corn kernels and 1 cup of half-and-half or coconut milk. Continue to simmer uncovered for 5–10 minutes until the chowder thickens slightly.
Season and Garnish: Taste the chowder and adjust salt as needed. Before serving, garnish with chopped fresh parsley for a fresh finish.

Notes

For added richness, stir in a tablespoon of butter or grated Parmesan cheese just before serving.
To achieve a thicker chowder, mash some of the sweet potatoes in the pot during cooking.
This chowder is naturally gluten-free, making it suitable for gluten-sensitive diets.
Use coconut milk instead of half-and-half to make this recipe vegan.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American