If you’re searching for a cozy, satisfying meal that’s as vibrant as it is nourishing, look no further than Sweet Potato Chowder. This comforting soup is brimming with tender sweet potatoes, aromatic veggies, and a hint of smokiness—all wrapped up in a creamy broth that feels like a hug from the inside out. Whether you’re dodging chilly weather or just craving a bowl of pure comfort, this chowder delivers bold flavor, cheerful color, and creamy goodness in every spoonful. I’m thrilled to walk you through this absolutely irresistible recipe!

Sweet Potato Chowder Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Sweet Potato Chowder is how a handful of simple, everyday ingredients combine to create something truly special. Each element plays its role, from building a deep base of flavor to adding heartiness and creaminess; you probably have most of these in your kitchen right now!

Olive oil: This healthy fat gets the aromatic vegetables sizzling and unlocks their flavor right from the start.
Onion: Diced onion gives a subtle sweetness and helps form the flavor backbone of the soup.
Garlic: Just a couple of cloves add warmth and depth—don’t skip it!
Sweet potatoes: The star of the show; peeled and diced, they bring color, gentle sweetness, and a lovely creamy texture.
Carrot: Adds a touch more sweetness and gorgeous orange color to the chowder.
Celery: These crisp ribs add a balancing earthiness and a little welcome crunch.
Smoked paprika: Infuses a gentle smokiness that elevates the whole dish—you’ll love how it accentuates the sweet potatoes.
Dried thyme: This classic herb brings savory depth and rounds out the flavor nicely.
Vegetable broth: The liquid base for your chowder—choose low sodium if you want more control over seasoning.
Corn kernels: Sweet pops of flavor and a touch of texture; both fresh or frozen work perfectly.
Coconut milk (or heavy cream): Gives that colorful swirl of creaminess; coconut milk keeps it dairy-free, but cream is wonderful if you want extra richness.
Salt and pepper: Essential for coaxing out all the wonderful flavors in the pot—be sure to taste and adjust at the end.
Fresh parsley (optional): For the prettiest finishing touch and a bit of herbal freshness.

How to Make Sweet Potato Chowder

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the diced onion and cook for about three to four minutes, stirring now and then. When the onion softens and turns translucent, add the minced garlic and let it cook for just another 30 seconds—it should smell amazing at this point!

Step 2: Build the Vegetable Base

Add your diced sweet potatoes, carrot, and celery to the pot. Sprinkle in the smoked paprika and dried thyme, then stir well to coat all those vegetables in the fragrant spices. This step is truly where the flavor magic begins, so don’t rush it—give everything a good stir and a minute or two to meld together.

Step 3: Simmer the Chowder

Pour in the vegetable broth and bring the pot to a gentle boil. As soon as you see a bubbly simmer, reduce the heat and cover. Let the chowder quietly simmer for 15 to 20 minutes, just until the sweet potatoes and other veggies are fork-tender and ready to melt in your mouth.

Step 4: Add Creaminess and Corn

Time for the extra comforting twist—stir in the corn kernels and pour in your coconut milk (or heavy cream, if you’re feeling decadent). Allow the chowder to simmer for another five minutes so everything can warm through and mingle flavors.

Step 5: Blend to Your Liking

For that classic Sweet Potato Chowder texture, you’ll want a balance of creamy and chunky. Use an immersion blender to partially blend the soup right in the pot—just a few pulses will do the trick. Alternatively, scoop out a cup or two, blend it until smooth, then return it to the pot. However you choose, know that you’re just moments away from chowder perfection!

Step 6: Season and Serve

Taste your chowder, then season with salt and pepper until it sings with savory warmth. Ladle into bowls, top with a sprinkle of freshly chopped parsley if you’d like, and get ready to dig into one of the coziest bowls you’ve ever made.

How to Serve Sweet Potato Chowder

Garnishes

This chowder looks gorgeous straight from the pot, but a scattering of chopped fresh parsley or a swirl of coconut milk makes it extra inviting. For a fun twist, you could add a few toasted pumpkin seeds, a dash of smoked paprika on top, or even a little crumbled feta for those who can do dairy.

Side Dishes

Sweet Potato Chowder is plenty hearty on its own, but it loves good company! Serve it alongside warm crusty bread, a stack of fluffy biscuits, or a side salad of peppery greens tossed with vinaigrette. If you’re feeling extra cozy, try pairing with grilled cheese sandwiches for a nostalgia-packed meal.

Creative Ways to Present

Ladle your chowder into rustic mugs for an inviting appetizer, or make mini-servings in shot glasses for a playful party starter. For an autumn feast, serve in small, hollowed-out roasted pumpkins or squash for a show-stopping edible bowl—guaranteed to wow a crowd!

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Chowder stores beautifully—simply let it cool to room temperature, then pour into an airtight container. Tucked into the fridge, it’ll keep fresh and tasty for up to four days, making it a dream for meal prepping or next-day lunches.

Freezing

If you’d like to freeze your chowder, go right ahead! Portion into freezer-safe containers, leaving a little space for expansion. It’ll keep its bright flavor and color for up to three months. Thaw overnight in the fridge before reheating so the texture stays creamy and smooth.

Reheating

To reheat, simply pour your leftover Sweet Potato Chowder into a pot and warm gently over medium-low heat. Stir occasionally and add a small splash of broth if it’s thickened up too much in the fridge. Avoid boiling to keep that creamy texture intact. The microwave also works for single servings—just cover loosely and heat in 1-minute bursts, stirring between each.

FAQs

Can I make Sweet Potato Chowder vegan?

Absolutely! Just stick to coconut milk instead of heavy cream, and you’ll have a completely dairy-free and plant-based version that’s every bit as rich and satisfying. The recipe is naturally vegetarian and gluten-free as well.

Is it possible to add more protein?

Definitely. For a heartier bowl, add a cup of cooked white beans right at the end, or stir in shredded rotisserie chicken if you’re not keeping things vegetarian. Both blend into the flavors beautifully and make the chowder even more filling.

Can I use store-bought pre-chopped vegetables?

You sure can! If you’re short on time, grab pre-chopped soup mix or diced sweet potatoes from the produce aisle—just aim for bite-sized pieces so they cook evenly and blend nicely in your chowder.

What’s the best way to get a creamy texture without a blender?

If you don’t have an immersion or regular blender on hand, you can simply use a potato masher directly in the pot to break up some of the sweet potato and create a thicker, creamier base. It won’t be perfectly smooth but still turns out absolutely delicious.

Can Sweet Potato Chowder be made spicy?

Yes! If you love a gentle kick, add a pinch of red pepper flakes or a finely diced jalapeño when you sauté the aromatics. The sweetness from the potatoes balances heat perfectly, so feel free to experiment and tailor it to your taste.

Final Thoughts

This Sweet Potato Chowder is everything I love in a bowl: hearty but not heavy, loaded with colorful vegetables, and irresistibly creamy. It’s the kind of recipe you’ll want to keep on repeat for chilly nights, family gatherings, or just a comforting homemade dinner any time. I can’t wait for you to try it—let me know how you make it your own!

Sweet Potato Chowder Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Sweet Potato Chowder is a creamy and comforting soup that’s perfect for chilly days. Packed with sweet potatoes, vegetables, and a hint of coconut milk, this dairy-free and gluten-free chowder is hearty and delicious.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 large carrot, diced
2 ribs celery, diced
1 teaspoon smoked paprika
½ teaspoon dried thyme
4 cups vegetable broth
1 cup corn kernels (fresh or frozen)
1 cup canned coconut milk (or heavy cream)
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Heat olive oil: In a large pot over medium heat, add the diced onion and cook until softened.
Add garlic: Stir in the garlic and cook for another 30 seconds.
Cook vegetables: Add sweet potatoes, carrot, and celery. Sprinkle in smoked paprika and thyme. Stir to coat in spices.
Add broth: Pour in vegetable broth, bring to a boil, then simmer for 15–20 minutes until vegetables are tender.
Finish soup: Stir in corn and coconut milk, simmer for 5 minutes. Blend part of the soup for a thicker texture. Season with salt and pepper.
Serve: Garnish with parsley and serve hot.

Notes

For added protein, stir in cooked white beans or shredded rotisserie chicken.
Coconut milk makes it dairy-free, but heavy cream or half-and-half can be used for a richer version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American