Print

Baked Chipotle Cheddar Sweet Potato Chowder Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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