Sweet Potato Chowder
Velvety sweet potato chowder with smoky bacon, sweet corn and a swirl of cream — the blog's first chowder, and a keeper.
In a nutshell: This authentic american sweet potato chowder comes together in just 50 mins using simple whole ingredients. The chef's secret: a fully blended chowder is just soup, while the half-and-half method gives velvet plus. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Sweet potato chowder: velvety sweet potatoes, smoky bacon and sweet corn in a creamy chowder. A cosy bowl for cold November nights.
Key Equipment
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- Large pot or Dutch oven
- Immersion blender
- Wooden spoon
- Sharp knife
Chef's Pro-Tips
- Blend only half the pot: a fully blended chowder is just soup, while the half-and-half method gives velvet plus satisfying chunks.
- Cut the sweet potatoes evenly, about 1-inch cubes: uneven pieces cook unevenly, and underdone chunks resist blending.
- Add the cream last and never boil it hard: a rolling boil after the cream goes in risks splitting the chowder.
Ingredients
6
servings
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4 slices bacon, chopped
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1 yellow onion, diced
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2 stalks celery, diced
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2 cloves garlic, minced
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2 lb sweet potatoes, peeled and cubed
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1 cup corn kernels, fresh or frozen
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4 cups chicken broth, low sodium
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1 cup heavy cream
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1 tsp smoked paprika
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½ tsp ground cumin
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1 tsp kosher salt, or to taste
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½ tsp black pepper
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2 tbsp fresh chives, snipped, for topping
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Step-by-Step Instructions
Crisp the Bacon
Cook the bacon in a large pot over medium heat until crisp, about 7 minutes. Lift out and set aside, leaving the fat in the pot.
Soften the Vegetables
Cook the onion and celery in the bacon fat for 5 minutes until soft. Stir in the garlic, smoked paprika and cumin for 1 minute until fragrant.
Simmer the Potatoes
Add the sweet potatoes and broth, bring to a boil, then simmer covered for 18-20 minutes until the potatoes are completely tender.
Blend Half, Keep Texture
Blend about half the soup with an immersion blender until velvety, leaving the rest chunky. Stir in the cream and corn and simmer 5 minutes more.
Season and Serve
Season with salt and pepper, ladle into bowls, and top with the reserved bacon and chives.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Stainless steel cups and spoons that measure precisely and last.
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Chowder is thicker, chunkier and cream-based, with distinct pieces of potato and corn. Sweet potato soup is usually fully puréed and lighter.
Yes — skip the bacon, start with butter or olive oil, use vegetable broth, and top with smoked paprika-roasted chickpeas for crunch.
Freeze before adding the cream for up to 3 months. Thaw, reheat and stir in fresh cream — cream-based soups can split when frozen.
Crusty bread, a grilled cheese sandwich, or a simple green salad — anything that scoops or cuts the richness.
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