Baked Chipotle Cheddar Sweet Potato Chowder

Baked Chipotle Cheddar Sweet Potato Chowder is a warm and cozy dish that’s perfect for any occasion. This easy-to-make chowder combines the sweetness of tender potatoes with a kick of chipotle and creamy cheddar cheese, making it delightful for families and novice cooks alike. You’ll love how simple it is to whip up a bowl of this satisfying soup, whether you’re serving it for a family dinner or a festive gathering.

Why You’ll Love This Recipe

This chowder is not only flavorful but also packed with nutrients from sweet potatoes. It’s a fantastic choice for busy weeknights or when you’re craving something hearty and comforting. The combination of spices adds depth, while the cheddar gives it a creamy finish that everyone will enjoy. Best of all, it comes together quickly, making it perfect for home cooks of any skill level.

Ingredients You’ll Need

Gather the following ingredients to create your scrumptious chowder:

• 6 slices thick-cut beef bacon, chopped
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• Kosher salt and black pepper to taste
• 2 tablespoons salted butter
• 1/4 cup all-purpose or gluten-free flour
• 4 cups bone broth or vegetable broth
• 1/2 cup apple cider
• 4 sweet potatoes, peeled and chopped (about 3-4 cups, chopped)
• 2 cups milk
• 1-2 tablespoons chopped chipotle in adobo
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/3 cup plain Greek yogurt or sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Chopped green onion for serving

Ingredient Notes, Variations & Simple Swaps

Feel free to customize this chowder to your liking! You can substitute the cheese with a dairy-free option if you have dietary needs. For extra vegetables, consider adding carrots or bell peppers for more color and fiber. If you want it a bit milder, reduce the amount of chipotle in adobo or chili powder. The broth can also be switched to vegetable broth for a lighter version.

How to Make This Recipe

Step 1 – Cook the Bacon

In a large Dutch oven, add the chopped beef bacon. Cook over medium heat for about 5 minutes, until the bacon becomes crisp. Remove it from the pot and set it aside. If there’s too much grease, drain off all but 1 tablespoon, leaving some for flavor.

Step 2 – Cook the Veggies

In the same pot, add the chopped onion and sauté for about 5 minutes until fragrant. Then, add the chopped garlic, season with salt and pepper, and stir well. Incorporate the butter and flour, stirring for another minute to create a roux.

Step 3 – Add the Sweet Potatoes

Pour in the broth and apple cider, then add the chopped sweet potatoes. Stir to combine, slightly cover the pot, and let it simmer over medium heat for 15 to 20 minutes, until the sweet potatoes are very tender. Use a potato masher or fork to mash about one-third of the potatoes, leaving the rest chunky for texture.

Step 4 – Mix in Creaminess & Spice

Once the potatoes are cooked, stir in the milk, chipotle, chili powder, smoked paprika, Greek yogurt or sour cream, and shredded cheddar cheese. Cook for an additional 5 to 10 minutes, stirring occasionally, until the cheese is fully melted. Remove from heat and mix in the chopped cilantro. Taste and adjust seasoning as needed. If the chowder is too thick, you can thin it with extra broth.

Step 5 – Serve and Enjoy

Ladle the chowder into bowls and top with additional yogurt or sour cream, cheddar cheese, cilantro, and green onions as desired. Enjoy your comforting bowl of chowder!

Tips for Perfect Results

• For a quicker prep, use pre-chopped sweet potatoes from the store.
• Keep an eye on the chowder as it simmers; stir occasionally to prevent sticking.
• If you prefer a thinner chowder, gradually add more broth until you reach your desired consistency.
• For the best flavor, allow the chowder to sit for a few minutes after cooking, as the flavors continue to meld.
• Store any leftovers in an airtight container in the fridge.

Flavor Variations

If you’re looking to switch things up, consider these tasty ideas:

• Add a handful of spinach or kale right before serving for extra nutrition.
• Stir in a splash of lime juice for a zesty kick.
• Try using different cheese varieties like pepper jack for a spicy twist.
• Switch the chipotle for roasted red peppers for a milder flavor.
• Incorporate a spoonful of corn for added sweetness and texture.

What to Serve With This Recipe

This chowder pairs wonderfully with various sides. Here are some ideas:

• Crusty bread or rolls for dipping
• A simple green salad with a light vinaigrette
• Cornbread or biscuits
• Sliced avocado for a creamy addition
• Fresh fruit for a refreshing contrast

Storage, Make-Ahead & Leftovers

Leftover chowder can be stored in the fridge for up to 3 days in an airtight container. To reheat, warm it gently on the stovetop or in the microwave, adding a little broth if it’s too thick. You can also make this chowder ahead of time; just store it in the fridge after cooking. It also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Baked Chipotle Cheddar Sweet Potato Chowder

This cozy chowder combines sweet potatoes, chipotle heat, and creamy cheddar for a delightful and satisfying soup that’s easy to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Ingredients

  

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For the chowder base

• 6 slices thick-cut beef bacon, chopped
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• Kosher salt and black pepper to taste
• 2 tablespoons salted butter
• 1/4 cup all-purpose or gluten-free flour
• 4 cups bone broth or vegetable broth
• 1/2 cup apple cider
• 4 medium sweet potatoes, peeled and chopped (about 3-4 cups, chopped)
• 2 cups milk
• 1-2 tablespoons chopped chipotle in adobo
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/3 cup plain Greek yogurt or sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Chopped green onion for serving

Instructions

 

Cooking the bacon

• In a large Dutch oven, add the chopped beef bacon. Cook over medium heat for about 5 minutes, until the bacon becomes crisp. Remove it from the pot and set it aside, draining off all but 1 tablespoon of grease.

Cooking the vegetables

• In the same pot, add the chopped onion and sauté for about 5 minutes until fragrant. Then, add the chopped garlic, season with salt and pepper, and stir well. Incorporate the butter and flour, stirring for another minute to create a roux.

Adding the sweet potatoes

• Pour in the broth and apple cider, then add the chopped sweet potatoes. Stir to combine, slightly cover the pot, and let it simmer over medium heat for 15 to 20 minutes, until the sweet potatoes are very tender. Use a potato masher or fork to mash about one-third of the potatoes, leaving the rest chunky for texture.

Mixing in creaminess & spice

• Once the potatoes are cooked, stir in the milk, chipotle, chili powder, smoked paprika, Greek yogurt or sour cream, and shredded cheddar cheese. Cook for an additional 5 to 10 minutes, stirring occasionally, until the cheese is fully melted. Remove from heat and mix in the chopped cilantro. Taste and adjust seasoning as needed. If the chowder is too thick, you can thin it with extra broth.

Serving

• Ladle the chowder into bowls and top with additional yogurt or sour cream, cheddar cheese, cilantro, and green onions as desired. Enjoy your comforting bowl of chowder!

Notes

For a quicker prep, use pre-chopped sweet potatoes from the store. Keep an eye on the chowder as it simmers; stir occasionally to prevent sticking. For a thinner chowder, add more broth to reach desired consistency.

Keyword Cheddar, Chipotle, Chowder, comfort food, Sweet Potato

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