Sweet Potato Chowder has been my go-to comfort food for years, especially when the leaves start to turn and a chill fills the air. I remember the first time I made it from scratch; the kitchen filled with the most incredible aroma of savory spices and sweet potatoes, promising a bowl of pure warmth. This creamy sweet potato chowder is so satisfying, with tender chunks of sweet potato and hearty greens swimming in a rich, flavorful broth. It’s truly a hug in a bowl that I can’t wait for you to experience. Let’s get cooking!

You’re going to adore this Sweet Potato Chowder for so many reasons. It’s incredibly comforting, perfect for those chilly evenings when you just need something warm and satisfying. Plus, it’s surprisingly easy to make, even for beginners!

Why You’ll Love This Sweet Potato Chowder

This recipe is a keeper, and I know you’ll reach for it again and again. Here’s why:

It’s incredibly comforting, like a warm hug in a bowl.
The texture is just perfect – creamy sweet potato chowder that’s both smooth and hearty.
It’s packed with nutrients thanks to the sweet potatoes and kale.
This easy sweet potato chowder comes together quickly, making it perfect for weeknights.
The savory and slightly sweet flavor profile is universally loved.
It’s a fantastic base for adding your favorite proteins or extra veggies.
You can easily adapt it to be vegetarian sweet potato chowder or vegan.
The aroma while it simmers will make your whole house smell amazing!

Ingredients for Creamy Sweet Potato Chowder

Gather these goodies for a truly delightful bowl of comfort. I find that using fresh ingredients makes all the difference in this creamy sweet potato chowder.

4 ounces pancetta, diced – this adds a wonderful savory depth, but feel free to use olive oil or smoked tofu for a vegetarian twist.
1 tablespoon unsalted butter – for sautéing our aromatics.
1 sweet onion, diced – a sweet onion complements the potatoes perfectly.
3 garlic cloves, minced – because garlic makes everything better!
1/2 teaspoon salt – season as you go for best flavor.
1/2 teaspoon black pepper – freshly ground is always best.
1/4 teaspoon ground sage – adds an earthy, aromatic note.
1/4 teaspoon freshly ground nutmeg – a pinch of nutmeg enhances the sweetness of the potato.
1/2 cup chopped carrots – for a little extra sweetness and color.
3 cups chopped sweet potato (1-inch cubes) – the star of our chowder! Aim for about 1-inch cubes so they cook evenly.
5 cups reduced-sodium chicken stock – or vegetable stock if you’re making a vegetarian version.
1/3 cup cream (or half-and-half, coconut cream/milk) – this is key for that luscious, creamy texture. Coconut cream makes a delicious vegan option.
2 cups chopped Tuscan kale – adds a lovely green color and a slight earthiness.
3 tablespoons roasted salted pepitas – for a delightful crunchy topping!

Sweet Potato Chowder: Cozy Comfort in 1 Bowl - Sweet Potato Chowder - additional detail

How to Make Sweet Potato Chowder From Scratch

Making this hearty and delicious soup from scratch is easier than you think! My favorite part is the aroma that fills the kitchen as it simmers.

Step 1: Crisp the pancetta in a large pot or Dutch oven over medium-low heat. Cook until the fat is rendered and the pancetta is nice and crisp. Carefully remove the pancetta with a slotted spoon and set it aside on a paper towel-lined plate. We’ll use that rendered fat for extra flavor.
Step 2: Add the 1 tablespoon unsalted butter to the pot with the rendered pancetta fat. Stir in the 1 sweet onion, diced, 3 garlic cloves, minced, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground sage, and 1/4 teaspoon freshly ground nutmeg. Cook, stirring occasionally, until the onion is soft and fragrant, about 5-7 minutes. The kitchen will start to smell amazing!
Step 3: Add the 1/2 cup chopped carrots and 3 cups chopped sweet potato (1-inch cubes) to the pot. Stir everything well to coat the vegetables with the onion and spice mixture.
Step 4: Pour in the 5 cups reduced-sodium chicken stock (or vegetable stock). Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 10 minutes, allowing some of the liquid to reduce slightly.
Step 5: Cover the pot and continue to simmer for another 10-15 minutes, or until the sweet potatoes are fork-tender. You should easily be able to pierce them with a fork. This stage is crucial for developing the deep flavors of our sweet potato chowder.
Step 6: Stir in the 1/3 cup cream (or your chosen dairy alternative like coconut cream). Stir until everything is beautifully combined and the chowder takes on a luscious, creamy consistency. Taste and adjust the salt and pepper as needed.
Step 7: A few minutes before you’re ready to serve, add the 2 cups chopped Tuscan kale to the pot. Stir it in and cook just until the kale has wilted and softened slightly.
Step 8: Ladle the hot sweet potato chowder into bowls. Garnish generously with the reserved crispy pancetta and the 3 tablespoons roasted salted pepitas for a delightful crunch. Enjoy this comforting bowl of goodness!

Pro Tips for the Best Sweet Potato Chowder

These little tricks will elevate your chowder from good to absolutely amazing. I’ve found they make a real difference in flavor and texture!

For an extra layer of flavor, roast the sweet potatoes before adding them to the pot. This concentrates their sweetness and adds a subtle smoky note.
Don’t skimp on the aromatics! Properly sautéing the onion and garlic until soft and fragrant is key to building a deep flavor base for your chowder.
Taste and adjust seasoning throughout the cooking process. Sweet potatoes can absorb a lot of salt, so a final check ensures perfect balance.
If you want a thicker chowder without adding more cream, mash a few pieces of the cooked sweet potato against the side of the pot or use an immersion blender for a few seconds.

What’s the secret to perfect Sweet Potato Chowder?

The secret lies in building layers of flavor. Crisping the pancetta first, then sautéing the aromatics in its rendered fat, and finally adding that pinch of nutmeg and sage creates a complex, savory-sweet profile that makes this sweet potato chowder irresistible.

Can I make Sweet Potato Chowder ahead of time?

Yes, absolutely! This chowder tastes even better the next day as the flavors meld. Just store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. For more tips on food storage, check out these guidelines.

How do I avoid common mistakes with Sweet Potato Chowder?

A common pitfall is not cooking the sweet potatoes long enough, leading to hard chunks. Ensure they are fork-tender before adding cream. Also, avoid over-boiling after adding dairy, as it can curdle. You can find more information on cooking techniques.

Best Ways to Serve Vegetarian Sweet Potato Chowder

This delightful vegetarian sweet potato chowder is wonderful on its own, but it also pairs beautifully with a few simple sides. For a truly satisfying meal, I love serving it with a crusty baguette or some warm, chewy garlic knots. The bread is perfect for soaking up every last drop of that rich, flavorful broth!

Another great option is a simple green salad with a light vinaigrette. The freshness of the salad cuts through the richness of the chowder, creating a balanced and delicious contrast. You could even add some toasted nuts or seeds to the salad for an extra bit of crunch. This makes for a complete and hearty meal that feels both indulgent and nourishing. Learn more about healthy eating.

Nutrition Facts for Sweet Potato Chowder

This comforting bowl of goodness offers a satisfying balance of flavors and nutrients. Here’s a breakdown of what you can expect per serving (approximately 1-1.5 cups):

Calories: 300-350 kcal
Fat: 15-18g
Saturated Fat: N/A
Protein: 6-8g
Carbohydrates: 30-35g
Fiber: N/A
Sugar: N/A
Sodium: N/A

Nutritional values are estimates and may vary based on specific ingredients used, especially if you opt for different dairy or vegetarian alternatives. For more details on nutritional information, you can consult resources like the USDA FoodData Central.

How to Store and Reheat Sweet Potato Chowder

Properly storing and reheating your delicious sweet potato chowder ensures you can enjoy its comforting flavors for days to come. After cooking, allow the chowder to cool slightly at room temperature for about an hour. I like to divide it into airtight containers, which makes it easy to grab a single serving. This chowder keeps beautifully in the refrigerator for 3 to 4 days. If you find yourself with extra and want to save it for even longer, it freezes exceptionally well for up to 3 months. Just make sure to use freezer-safe containers or bags. You can find more information on food safety.

When you’re ready to enjoy your stored sweet potato chowder, the reheating process is simple. For refrigerated portions, gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it overnight in the refrigerator first, then proceed with gentle stovetop heating. Avoid boiling vigorously, especially if you used dairy, to maintain its creamy texture. This makes enjoying homemade sweet potato chowder convenient any time!

Frequently Asked Questions About Sweet Potato Chowder

Can I freeze Sweet Potato Chowder?

Yes, you absolutely can freeze this delightful sweet potato chowder! Once it has cooled completely, ladle it into airtight, freezer-safe containers or heavy-duty freezer bags. It should keep well for about 2 to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop.

What are the best toppings for Sweet Potato Chowder?

Toppings are where you can really personalize your bowl! I love the crunch of roasted salted pepitas, which I’ve included in the recipe. Crispy pancetta or bacon bits are also fantastic. For a lighter touch, consider a dollop of sour cream or plain Greek yogurt, a sprinkle of fresh chives, or even some toasted, chopped pecans. These additions can transform your homemade sweet potato chowder.

Can I make this Sweet Potato Chowder vegan?

Definitely! This easy sweet potato chowder is very adaptable. To make it vegan, simply omit the pancetta and butter. Sauté the onions and garlic in 1-2 tablespoons of olive oil or your favorite vegan butter alternative. Instead of heavy cream, use full-fat canned coconut milk or coconut cream for that essential richness. Ensure you use vegetable stock, and you’ll have a wonderful vegan version!

How do I make my Sweet Potato Chowder thicker?

If you prefer a thicker consistency for your creamy sweet potato chowder, there are a few simple tricks. You can mash some of the cooked sweet potato chunks against the side of the pot with your spoon. Alternatively, carefully remove about 1-2 cups of the chowder (making sure to get plenty of potatoes), blend it until smooth using an immersion blender or a regular blender, and then stir it back into the pot. This adds body without altering the flavor.

Variations of Sweet Potato Chowder You Can Try

This base recipe for sweet potato chowder is so versatile, you can easily adapt it to suit your tastes and dietary needs! I love experimenting with different additions to keep things exciting.

Spicy Kick: Want to add some heat? Stir in a pinch of cayenne pepper or a teaspoon of red pepper flakes along with the other spices in Step 2. For a bolder flavor, try adding a diced jalapeño with the onions. This makes for a delightfully spicy sweet potato chowder that’s perfect for cooler evenings.
Slow Cooker Method: For an effortless approach, start by sautéing the aromatics (onion, garlic) and then add everything except the cream and kale to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and kale during the last 30 minutes of cooking. This is a fantastic way to make slow cooker sweet potato chowder.
Coconut Milk Creaminess: If you’re looking for a dairy-free or vegan option, swap the cream for a can of full-fat coconut milk or coconut cream. This adds a wonderful richness and a subtle tropical note, turning your dish into a decadent sweet potato chowder with coconut milk.
Hearty Additions: Boost the protein and make this even more of a meal by adding shredded cooked chicken, a can of drained and rinsed chickpeas, or some black beans. These additions make for an even more hearty sweet potato chowder that will keep you satisfied.

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