Sweet Potato Chowder is truly the definition of healthy comfort food in a bowl: creamy, colorful, and packed with flavor from sweet potatoes, savory vegetables, and a just-right hint of smokiness from paprika and thyme. Every spoonful delivers a velvety texture along with pops of corn and an aromatic trio of carrot, celery, and onion. Whether you make it with cream or coconut milk, this delightful chowder is easy to prepare and even easier to love, perfect for warming chilly evenings or impressing guests at your next casual get-together.

Sweet Potato Chowder Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of everyday ingredients can come together to create such a rich and satisfying Sweet Potato Chowder. Each component brings something special: color, flavor, a little crunch, or that signature creamy finish—making this chowder a wholesome, cozy dish you’ll want to make again and again.

Olive oil: Adds a luscious base for sautéing your aromatics and deepens the overall flavor profile.
Onion: Chopped onion kicks off the chowder with savory sweetness and irresistible depth.
Garlic: Minced for quick, even flavor; it brings a mellow, garlicky warmth that ties it all together.
Sweet potatoes: The heart of this dish—peeled and diced, they melt into creamy cubes with every bite.
Carrots: Sliced carrots add bursts of color and gentle sweetness that balances the smoky notes.
Celery: Offers a savory, herbal crunch that complements the sweet potatoes beautifully.
Smoked paprika: Provides a subtle smokiness and a gorgeous hue that elevates the chowder.
Dried thyme: Earthy and slightly minty, thyme layers in comforting, herby undertones.
Salt: Essential for brightening and balancing all the flavors—just enough to taste!
Black pepper: Gives a gentle peppery kick and rounds out the flavors perfectly.
Vegetable or chicken broth: The backbone of the chowder—use your favorite, homemade or store-bought, for richness.
Corn kernels: Fresh, canned, or frozen corn adds irresistible pops of sweetness in every spoonful.
Heavy cream or coconut milk: Your choice—both create a silky, creamy base (coconut milk keeps it vegan).
Chopped parsley or chives for garnish: Finishing with fresh herbs adds color and that perfect last touch of brightness.

How to Make Sweet Potato Chowder

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat. Toss in the onion, carrots, and celery, and sauté them for about 5 to 6 minutes, stirring occasionally. You’re looking for them to soften and release their natural sweetness, creating a lovely, fragrant base for your Sweet Potato Chowder.

Step 2: Layer in Garlic and Spices

Next, stir in the minced garlic and let it cook for just a minute—any longer and it could burn, so keep an eye (and a nose) out for that delicious aroma. Then, add your diced sweet potatoes, smoked paprika, dried thyme, salt, and black pepper. Gently toss everything so the veggies are well coated in the vibrant seasonings.

Step 3: Add the Broth and Simmer

Pour in the vegetable or chicken broth and turn up the heat to bring it all to a boil. Once it’s bubbling, reduce the heat to a gentle simmer. Let everything cook for 15 to 20 minutes, or until the sweet potatoes are fork-tender—this is where the flavors meld into cozy perfection.

Step 4: Incorporate the Corn

Stir in the corn kernels and let those cook for another 3 to 5 minutes. Whether you’re using fresh, canned, or frozen, corn adds cheerful color and those sweet golden bursts in every bite of Sweet Potato Chowder.

Step 5: Stir in Cream or Coconut Milk

Reduce the heat to low and pour in your choice of heavy cream or coconut milk. Warm it through, but don’t let it boil—just enough to make the chowder lusciously creamy and aromatic.

Step 6: Blend for Texture

Now, decide whether you want your chowder chunky, smooth, or somewhere in between! Use an immersion blender to puree part of the soup right in the pot, leaving plenty of vegetables whole for texture. If you prefer, you can also transfer a few cups to a blender and return it to the pot.

Step 7: Garnish and Serve

Right before you ladle up those hearty bowls, sprinkle with fresh chopped parsley or chives. These bright green herbs make your Sweet Potato Chowder look beautiful and taste even fresher.

How to Serve Sweet Potato Chowder

Garnishes

For a restaurant-worthy finish, don’t forget the garnishes. A handful of freshly chopped parsley or chives gives your chowder a pop of color and freshness. For even more flavor, you could add a sprinkle of smoked paprika or even a dusting of grated cheese—just let your cravings be your guide!

Side Dishes

This chowder truly shines alongside rustic bread or biscuits, which are perfect for dunking and soaking up every last drop. If you’re craving something a bit lighter, pair it with a crisp green salad tossed in a bright vinaigrette. And on especially chilly days, a side of hearty grain pilaf makes for a satisfying, well-rounded meal.

Creative Ways to Present

Turn Sweet Potato Chowder into a showstopper by serving it in bread bowls, garnished with microgreens, or even in small cups for a charming appetizer at parties. Want a fun twist? Top it with a swirl of coconut cream, crunchy pepitas, or a sprinkle of crispy bacon for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Chowder will keep beautifully for up to four days in the fridge, sealed in an airtight container. The flavors deepen overnight, so don’t be surprised if it tastes even better the next day. Let it cool before storing to retain its best taste and texture.

Freezing

If you want to save some chowder for later, you’re in luck! Sweet Potato Chowder freezes surprisingly well, especially if you use coconut milk instead of dairy cream (dairy cream can sometimes separate after thawing). Let the chowder cool completely and freeze it in individual portions for up to three months.

Reheating

Gently reheat your chowder on the stovetop over low heat, stirring regularly until hot. If it thickens in the fridge or freezer, just add a splash of broth or water to reach your perfect consistency. Avoid boiling after adding cream to prevent curdling.

FAQs

Can I make Sweet Potato Chowder vegan?

Absolutely! Just use coconut milk in place of heavy cream and choose vegetable broth instead of chicken broth. The chowder will still be creamy, rich, and delicious.

Can I add protein to this chowder?

Yes! Add cooked shredded chicken, canned beans, or even tofu for a protein boost. If you love a smoky, savory kick, stir in some cooked bacon or smoked sausage.

How do I get a perfectly creamy texture?

Use an immersion blender to blend about half of the chowder directly in the pot. This keeps some pieces chunky for texture, while the blended part gives that classic creamy chowder feel.

What’s the best way to peel and dice sweet potatoes?

Use a sharp vegetable peeler to remove the skin, then cut off both ends and dice the potatoes into even, bite-sized pieces. This helps them cook evenly and blend easily into the chowder.

Can Sweet Potato Chowder be made in advance?

Definitely. Make it up to two days ahead and chill in the refrigerator. The flavors only get better as they meld together. Just reheat gently before serving.

Final Thoughts

Give this Sweet Potato Chowder a spot on your weekly dinner rotation, and soon it’ll be one of your most requested comfort foods. I can’t wait for you to experience that first warming spoonful and discover just how satisfying homemade chowder can be!

Sweet Potato Chowder Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Sweet Potato Chowder is a creamy and comforting soup perfect for fall. Packed with sweet potatoes, corn, and savory spices, it’s a satisfying meal that’s easy to make.

Ingredients

Scale

For the Chowder:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable or chicken broth
1 cup corn kernels (fresh, canned, or frozen)
1/2 cup heavy cream or coconut milk
chopped parsley or chives for garnish

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Instructions

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes until softened.
Stir in garlic and cook for 1 minute. Add sweet potatoes, smoked paprika, thyme, salt, and pepper. Stir to coat the vegetables.
Pour in the broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes or until the sweet potatoes are tender.
Stir in the corn and cook for another 3–5 minutes.
Add the cream or coconut milk and heat through without boiling. Use an immersion blender to blend a portion of the chowder for a creamier texture, or leave it chunky.
Garnish with fresh herbs before serving.