Sweet Potato Chowder Recipe

Nothing kicks the gloom out of a dreary winter day like a good soup. Not just any soup, though. We're talking veggie-packed chowder. Certified foodie and recipe developer Hayley MacLean shares her one-of-a-kind sweet potato chowder recipe, and it's just as tasty as it sounds. Lucky for you, it can be duplicated. We have all the instruction below, so you can give it a try.

Culinary experts at The Taste of Home define chowder as a soup unlike any other: "Chowder is a rich, creamy soup that often contains clams and potatoes." This chowder can be made far from the coast, since it's clam-free. No matter your neck of the woods, what sets this dish apart is the texture. "Chowders are typically rich, creamy soups that are potato-based and quite chunky," MacLean explains. "They are not quite as thick as a stew, but less broth-y than a clear-soup. They are the best of both worlds!" This particular chowder happens to be loaded with plenty of goodies, maxing out just how delicious it is. "The inspiration for this dish came from my absolute love of both sweet potatoes and soups! Especially creamy, loaded soups such as this chowder. I have been making a rendition of this dish for years but decided to amp it up with some sage, baby spinach, and bacon to really add some great flavors and textures," MacLean elaborates. We know this will easily become a winter staple for your household!

Okay, chef, are you ready? This is quite a list, but we promise that none of these ingredients are hard to come by. Begin with 4 ounces of diced bacon, 1 tablespoon of olive oil, and one medium yellow onion, diced. Next, bring in four cloves garlic (we'll mince those), 1 teaspoon of salt, and ½ teaspoon of black pepper. To season, we'll drop in 1 teaspoon chopped fresh sage and ¼ teaspoon of ground nutmeg. You'll want to chop your carrots up to equal 1 cup. Do the same to your sweet potatoes, equaling about 3 cups. Have 5 cups of chicken broth on hand, ½ cup heavy cream, 3 cups of baby spinach, and 3 tablespoons of roasted pumpkin seeds, for garnish.

Since the bacon is easiest to cook, we'll do this first. Set a large pot or Dutch oven over medium heat. Drop in the diced bacon and cook, stirring occasionally. Once the fat has rendered a sizzling oil and the bacon is crispy, you'll know it's ready. This takes about five to seven minutes tops. When you hear the sizzle, remove the bacon with a slotted spoon and place it on a paper towel-lined plate to absorb excess grease.

After removing the bacon from the pot, drizzle in the olive oil and heat until it shimmers. Sprinkle in the onions, garlic, salt, pepper, sage, and nutmeg. Continue to cook them together for about five minutes, stirring occasionally. Then, drop in the carrots and sweet potato. Toss them together to combine.

We're sure you'll appreciate the combo of seasoned veggies here. MacLean told the team, "The flavor of this soup is so comforting and wonderful with its sweet, earthy potatoes and bright, peppery sage! The bacon, onion, and garlic make the perfect backdrop and the carrots add a slight sweetness, all wrapped up in the creamy broth with bits of freshness from the baby spinach."

Now, pour in the chicken broth and bring the mixture to a boil. Once it bubbles, reduce it to a simmer and cook for 20 minutes, until the sweet potatoes are tender. "This chowder really has everything! It is hearty and full of flavor, but not heavy or overpowering," MacLean notes of this chowder. Once the potatoes have softened up, remove the pan from the heat and stir in the heavy cream. Salt and pepper to taste, and you're almost done! 

Will you make this to ease into the weekend, or at the start of the week? MacLean says, "This chowder is great to serve for a big Sunday family dinner, or whip up a batch while watch the game. This soup can also be prepped ahead of time and enjoyed throughout the week!"

We saved the best for last. Finally, fold in the baby spinach until it is just wilted by the warmth. This can be served immediately, after garnishing with crispy bacon and roasted pumpkin seeds. "I love serving this soup with a big piece of crusty bread to help sop up all the delicious broth, and a fresh green salad on the side to help bring a cooling aspect to the meal," MacLean told our team. You may or may not have leftovers, but if you do, MacLean has a solution: "To store, place in an airtight container in the refrigerator for up to 5 days. Additionally, it can be frozen for up to 3 months, however wait to add the heavy cream and baby spinach until thawed and reheating for use! This rich, hearty chowder will warm the house and your heart. We hope you enjoy it all winter long!