Baked Chipotle Cheddar Sweet Potato Chowder Recipe

Introduction

This Baked Chipotle Cheddar Sweet Potato Chowder is a comforting and flavorful dish combining the natural sweetness of sweet potatoes with smoky chipotle heat and creamy cheddar cheese. Perfect for chilly days, it offers a rich, spicy, and satisfying meal that is easy to make at home.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 cup corn (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1-2 chipotle peppers in adobo sauce, chopped (adjust for spice)
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: Peel and dice the sweet potatoes into small cubes for even cooking.
2. Step 2: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Step 3: Stir in the sweet potatoes and corn, mixing well with the onions and garlic for about 2 minutes.
4. Step 4: Pour in the vegetable broth and stir to combine. Bring to a boil, then reduce heat to a simmer. Cook until sweet potatoes are tender, about 15-20 minutes.
5. Step 5: Add the rinsed black beans, chopped chipotle peppers, ground cumin, salt, and pepper. Let simmer for 5 more minutes to blend flavors.
6. Step 6: Use an immersion blender to puree about half of the chowder directly in the pot for a creamier texture, or skip this step for a chunkier chowder.
7. Step 7: Stir in the coconut milk and return to a gentle simmer.
8. Step 8: Gradually add the shredded cheddar cheese, stirring until melted and fully incorporated.
9. Step 9: Taste and adjust seasoning as needed. Add more chipotle for extra heat if desired.
10. Step 10: Serve hot, garnished with fresh cilantro if you like.

Tips & Variations

• For a vegan version, substitute the cheddar cheese with a plant-based cheese alternative.
• If you prefer less spice, start with one chipotle pepper and add more gradually.
• Add a squeeze of fresh lime juice before serving for a bright, fresh touch.
• Use homemade vegetable broth for deeper flavor.
• If you don’t have an immersion blender, carefully transfer half the soup to a blender to puree.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This chowder can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder without the chipotle peppers?

Yes, you can omit the chipotle peppers if you prefer a milder flavor. Consider adding smoked paprika for a hint of smokiness without the heat.

Is it necessary to blend part of the chowder?

No, blending part of the chowder is optional. It helps create a creamier texture, but you can keep it fully chunky if you prefer a heartier consistency.

Baked Chipotle Cheddar Sweet Potato Chowder Recipe

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4.6 from 95 reviews

This Baked Chipotle Cheddar Sweet Potato Chowder is a comforting and flavorful soup packed with tender sweet potatoes, smoky chipotle peppers, sharp cheddar cheese, and creamy coconut milk. It combines a touch of spice with richness, perfect for a hearty meal any day of the year.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup corn (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained

Liquids

• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk

Spices and Seasonings

• 1–2 chipotle peppers in adobo sauce, chopped (adjust for spice preference)
• 1 teaspoon ground cumin
• Salt and pepper to taste

Dairy

• 2 cups shredded sharp cheddar cheese

Garnish

• Fresh cilantro (optional)

Instructions

1. Prep the Sweet Potatoes: Peel and dice the sweet potatoes into small, even cubes to ensure they cook through uniformly.
2. Sauté the Onion and Garlic: Heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook until translucent, approximately 5 minutes. Then, add minced garlic and sauté for an additional minute until fragrant.
3. Add Sweet Potatoes and Corn: Stir in the diced sweet potatoes and corn, mixing well to combine with the sautéed onions and garlic. Cook together for about 2 minutes to start melding flavors.
4. Pour in the Broth: Pour the vegetable broth into the pot and stir. Bring the soup to a boil, then reduce heat to a simmer and cook until the sweet potatoes are tender, roughly 15-20 minutes.
5. Incorporate Beans and Seasoning: Add the rinsed black beans, chopped chipotle peppers, ground cumin, salt, and pepper to the pot. Let the soup simmer for an additional 5 minutes to allow the flavors to blend.
6. Blend the Chowder: Using an immersion blender, puree about half of the chowder in the pot to achieve a creamy texture. This is optional if you prefer a chunkier soup.
7. Add Coconut Milk: Stir the coconut milk into the chowder thoroughly, then return to a gentle simmer to combine flavors.
8. Mix in Cheese: Gradually add shredded sharp cheddar cheese to the chowder, stirring continuously until the cheese melts completely and is fully incorporated.
9. Taste and Adjust Seasoning: Sample the chowder and adjust seasoning as needed. Add more chipotle peppers for extra heat if desired.
10. Serve Hot: Ladle the chowder into bowls and garnish with fresh cilantro if using. Serve immediately while hot for the best experience.

Notes

• Adjust the number of chipotle peppers according to your preferred spice level.
• Use fresh or frozen corn depending on availability; both work equally well.
• For a vegan version, substitute cheddar cheese with a dairy-free alternative or omit it entirely.
• The immersion blender step can be omitted for a chunkier chowder texture.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop.

Keywords: sweet potato chowder, chipotle chowder, cheddar cheese soup, vegetarian chowder, spicy sweet potato soup, creamy chowder, coconut milk soup