Best 20 Sweet Potato Chowder Recipes

SWEET POTATO-CORN CHOWDER

Steps:

• Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
• Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
• Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
• Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
• Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
• Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

SWEET POTATO AND CORN CHOWDER

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

ROASTED SWEET POTATO CORN CHOWDER

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
• Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
• Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
• Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

SWEET POTATO SEAFOOD CHOWDER

Steps:

• Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
• Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
• Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

SWEET POTATO CHOWDER

Steps:

• In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

SWEET POTATO, HAM AND CORN CHOWDER

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.

SLOW COOKER POTATO, SAUSAGE AND SWEET CORN CHOWDER

Steps:

• Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain.
• Add all ingredients except for the heavy cream into slow cooker. Stir to combine.
• Cook on high for about 4 hours or on low for about 6 hours.
• Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker).
• Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes.
• Check for seasoning - add salt and/or pepper, as needed.
• Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.

SWEET POTATO CORN CHOWDER

Steps:

• In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.
• Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
• Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.
• Garnish with freshly ground black pepper and sliced green onions before serving.

SWEET POTATO/BACON CORN CHOWDER

Steps:

• In a large soup pot cook bacon over medium high heat until almost crisp.
• Add white potatoes and onions. Cover and cook 5 minutes, stirring frequently.
• Add sweet potatoes, bay leaves, Old Bay, salt and pepper. Cover and reduce heat to medium; cook a few minutes more - until potatoes are tender, stirring occasionally.
• Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (approx 10 minutes).
• Remove bay leaves and serve.

SAUSAGE AND SWEET POTATO CHOWDER

Steps:

• In a soup pot, brown and crumble the sausage with the onion and celery. Cook until no longer pink. Drain off excess fat and return the mixture to the pot.
• Add to the pot the garlic, broth, sweet potatoes, corn, thyme, rosemary, salt and pepper.
• Bring to a boil. Reduce heat and cover and simmer for about 15 minutes or until sweet potatoes are tender.
• Add the fat free half and half and stir until heated through.
• Mix/shake together the cornstarch and milk; stir into the soup.
• When heated through, stir in the cheese, but do not allow to boil.

SWEET POTATO-CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside.
• Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender.
• Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender.
• In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup.
• Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly.
• Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste.
• Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.

SWEET POTATO CORN CHOWDER

Steps:

• In stock pot, sauté bacon over medium heat until crisp and browned.
• Remove bacon and set aside.
• Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
• Sauté for 10 minutes, stirring occasionally.
• Add sweet potatoes, corn, chicken broth and 2 1/2 cups water to mixture in stock pot.
• Cook until sweet potatoes are tender (approx. 15 to 20 minutes).
• Mix cornstarch and 1/2 cup water and stir into soup.
• Heat to boiling, stirring constantly and cook until thickened.
• Reduce heat to low, stir in half and half or milk, bacon and cooked chicken.
• Garnish with fresh thyme, if desired.

SALMON, SWEET POTATO, AND BROCCOLI CHOWDER

Steps:

• In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes.
• Add the flour and stir until smooth.
• Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes.
• Add the salmon and broccoli and simmer until the salmon is cooked through and the broccoli is tender, about 5 minutes more.
• Serves 4-6 ~ garnish with shredded Asiago (or cheddar) cheese, if desired.

HALIBUT AND SWEET POTATO CHOWDER

Steps:

• Pour 1 tablespoon olive oil into a 4 to 6 quart pan oven over medium high heat: add the andouille sausage and stir often until beginning to brown. Add the onion. and stir often until limp. Add the 1/4 teaspoon saffron threads. Add 8 cups of reduced sodium chicken broth and the sweet potatoe. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in 1/4 cup whipping cream. Salt and pepper to taste. Meanwhile, rinse 2 pounds boned halibut and pat dry:cut into 1 inch chunks. Lay chunks on top of soup. Cover and cook until halibut is opague but still moist looking in the center (cut a piece to check). about 10 minutes. Gently stir soup. Ladel into bowls and garnish with thinly sliced green onions.

SWEET POTATO CORN BACON CHOWDER

Steps:

• saute first three ingredients, saute bacon, add peppers saute, add potatoes, tomatoes and chicken stock, add smoked paprika and thyme, simmer 10 minutes, add black beans, corn, simmer 10 minutes add white beans at the end (or they fall apart).

SLOW COOKER SWEET POTATO CHOWDER RECIPE

Steps:

• In the slow cooker combine onion, sweet potato, broccoli, carrots, canned corn, chicken broth, bacon, and seasonings.
• Cook on high for 3 hours or on low for 5 hours, until potatoes are soft.
• 15 minutes before serving, in a small bowl combine milk and flour. Whisk until smooth.
• Pour milk mixture into the slow cooker and stir.
• Let simmer for 15 minutes to let milk thicken up.
• Season with additional salt and pepper as desired.

SMOKED CHICKEN AND SWEET POTATO CHOWDER

Steps:

• Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
• Pour off excess fat if there is any.
• Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
• Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
• Bring the soup to a boil.
• Add sweet potatoes and simmer until they are tender, about 15 minutes.
• Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
• Season to taste.
• Serve hot.

SALMON, SWEET POTATO, AND BROCCOLI CHOWDER

Steps:

• 1. In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes. 2. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer, stirring occasionally, 8 minutes. Add the fish or meat and broccoli; simmer 5 minutes for the salmon to cook Season with the salt and pepper. Ladle into 4 bowls.

SWEET POTATO AND CHIPOTLE CLAM CHOWDER

Steps:

• In a large saucepan bring the wine and water to a boil. Add the clams, cover and cook until all of the clams have opened, discarding any that have not. Remove the clams to a bowl and strain the liquid through a fine mesh strainer into a bowl. This should yield 6 cups. If it does not, add some bottled clam juice. In a large saucepan cook the bacon over medium high heat until golden brown. Remove the bacon to a paper towel lined plate, and drain all but 3 tablespoons of the bacon fat from the pan. Add the leek and celery and cook, stirring frequently, until soft. Add the bacon back in along with the flour and cook for 2 minutes. Slowly add the reserved clam broth, thyme and chipotle puree to the pan, stir well, bring to a simmer. Add the potatoes and cook until soft, about 10 minutes. Add the cream, shrimp and scallops to the chowder and simmer, covered, over low heat. Add the clams back to the chowder and season with salt and white pepper.

SPICED SWEET POTATO CHOWDER

Steps:

• In a 6-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in coconut milk.