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Baked Chipotle Cheddar Sweet Potato Chowder Recipe

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4.2 from 9 reviews

This Baked Chipotle Cheddar Sweet Potato Chowder is a hearty, smoky soup that combines the natural sweetness of sweet potatoes with spicy chipotle peppers and sharp cheddar cheese. The addition of crisp turkey bacon and a touch of creamy Greek yogurt makes this chowder comforting and rich, perfect for cozy meals any time of year.

Ingredients

Meat and Dairy

  • 6 slices thick-cut turkey bacon, chopped
  • 2 tablespoons salted butter
  • 1 cup shredded cheddar cheese
  • 1/3 cup plain Greek yogurt or sour cream
  • 2 cups milk

Vegetables and Herbs

  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 4 sweet potatoes, peeled and chopped
  • 1/2 cup fresh cilantro, chopped
  • Chopped green onion for serving

Pantry and Spices

  • Kosher salt and black pepper, to taste
  • 1/4 cup all-purpose or gluten free flour
  • 4 cups bone broth or vegetable broth
  • 1/2 cup apple cider
  • 1–2 tablespoons chopped chipotle in adobo
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika

Instructions

  1. Cook the bacon: In a large Dutch oven over medium heat, cook the chopped turkey bacon until crisp, about 5 minutes. Remove the bacon and set aside. Drain all but 1 tablespoon of the bacon grease from the pot.
  2. Sauté onion and garlic: Add the chopped onion to the same pot and cook for 5 minutes until fragrant and translucent. Add the garlic and season with kosher salt and black pepper. Stir well.
  3. Create roux and add liquids: Stir in the salted butter and flour, cooking for 1 minute to make a roux. Gradually pour in the broth and apple cider while stirring, then add the chopped sweet potatoes. Partially cover the pot and simmer over medium heat for 15 to 20 minutes, or until the sweet potatoes are very tender.
  4. Mash sweet potatoes: Using a potato masher or fork, mash about one-third of the sweet potatoes to texture the chowder, leaving the rest chunky.
  5. Add seasonings and dairy: Stir in the milk, chipotle in adobo, chili powder, smoked paprika, Greek yogurt or sour cream, and shredded cheddar cheese. Continue cooking for 5 to 10 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
  6. Finish and season: Remove the chowder from heat and stir in the fresh cilantro. Adjust seasoning with additional salt and pepper as needed. If the chowder is too thick, thin it with extra broth to desired consistency.
  7. Serve: Ladle the chowder into bowls and garnish with extra yogurt or sour cream, cheddar cheese, cilantro, chopped green onions, and reserved crispy bacon. Serve warm and enjoy!

Notes

  • You can substitute bone broth with vegetable broth for a vegetarian option, but it will change the flavor profile.
  • Adjust the amount of chipotle in adobo based on your preferred level of spiciness.
  • For a creamier texture, use full-fat milk and Greek yogurt.
  • This chowder keeps well in the fridge for up to 3 days and can be reheated gently on the stovetop.
  • If using gluten-free flour, make sure it is an all-purpose blend for best results.

Find it online: https://lauracooks.com/baked-chipotle-cheddar-sweet-potato-chowder-recipe/