Description

This chowder presents a harmonious blend of sweet and savory flavors. Roasted sweet potatoes form a creamy, vibrant base, enriched with the smoky depth of chipotle and the sharp tang of cheddar cheese. The texture is smooth and velvety, offering a comforting warmth. It is garnished with fresh green onions, a swirl of cream, and a sprinkle of crispy topping, adding layers of freshness and a pleasant textural contrast to each spoonful.

Ingredients

Sweet Potatoes, unblemished
Olive Oil
Onion, yellow
Garlic, minced
Chipotle Peppers
Cumin
Smoked Paprika
Vegetable Broth, low-sodium if preferred
Milk, whole or plant-based alternative
Cheddar Cheese, shredded sharp
Salt
Black Pepper
Sour Cream or Crema for garnish
Chopped Green Onions for garnish
Crispy Fried Onions or Plant-Based Bacon Bits for garnish

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Instructions

Preheat oven to 400F (200C). Pierce sweet potatoes several times with a fork. Bake for 45-60 minutes, or until very tender. Let cool slightly, then scoop out the flesh and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, chipotle peppers, cumin, and smoked paprika. Cook for another minute until fragrant.
Stir in the baked sweet potato flesh, vegetable broth, and milk. Bring the mixture to a simmer, then reduce heat and let it cook for 10 minutes, allowing the flavors to meld.
Carefully transfer the chowder to a blender (or use an immersion blender directly in the pot) and blend until completely smooth. Return the chowder to the pot if using a regular blender.
Stir in the shredded cheddar cheese until melted and fully incorporated. Season with salt and freshly ground black pepper to taste.
Ladle the hot chowder into bowls. Garnish each serving with a swirl of sour cream or crema, a sprinkle of chopped green onions, and crispy fried onions or plant-based bacon bits. Serve immediately.

Notes

For a thicker chowder, reduce the amount of broth slightly. For a thinner consistency, add a splash more milk or broth.

Adjust the amount of chipotle peppers to your preferred spice level; one pepper provides a mild warmth, while two will offer more heat.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 70 minutes

Nutrition

Calories: 380
Fat: 17g
Carbohydrates: 45g
Protein: 15g