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Baked Chipotle Cheddar Sweet Potato Chowder Recipe
Ash Tyrrell

Baked Chipotle Cheddar Sweet Potato Chowder Recipe

When I first tried making this Baked Chipotle Cheddar Sweet Potato Chowder, I didn’t realize it would become a staple in my kitchen. The combination of creamy sweet potatoes, smoky chipotle, and sharp cheddar cheese creates a flavor bomb in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 slices thick-cut bacon chopped: Adds crispiness and a smoky undertone.
  • 1 medium yellow onion chopped: A flavorful base for the chowder.
  • 4 cloves garlic minced: Infuses each spoonful with bold, aromatic flavor.
  • 2 tbsp salted butter: Enhances richness and helps create a creamy roux.
  • ¼ cup all-purpose flour: Thickens the chowder to perfection.
  • 4 cups chicken or vegetable broth: The savory backbone of the soup.
  • ½ cup apple cider: Adds a subtle sweetness that complements the smoky chipotle.
  • 4 medium sweet potatoes about 3-4 cups, peeled and diced: The star ingredient, bringing natural sweetness and creaminess.
  • 2 cups milk: Balances the flavors and creates a creamy base.
  • 1-2 tbsp chipotle peppers in adobo sauce chopped: Infuses a smoky spice; adjust to your heat preference.
  • 1 tsp chili powder: Enhances the smoky flavor with a mild kick.
  • ½ tsp smoked paprika: Adds depth and warmth.
  • ⅓ cup plain Greek yogurt or sour cream: Brings a tangy contrast to the rich flavors.
  • 1 cup shredded cheddar cheese: Melts into the chowder creating a luscious texture.
  • ½ cup fresh cilantro chopped: Brightens the dish with a fresh, herby finish.
  • Fresh green onions for garnish: Provides a colorful, zesty topping.

Method
 

  1. Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. Stir occasionally until the bacon turns crispy and golden. Remove the crispy bacon bits with a slotted spoon and set them aside on a plate lined with paper towels. Be sure to leave about a tablespoon of the bacon grease in the pot for added smoky flavor.
  2. Add the chopped onion to the same pot, cooking it in the reserved bacon grease. Sauté for about 5 minutes, just until the onion softens and becomes fragrant. Stir in the minced garlic, salt, and pepper. Next, melt the butter in the pot, then sprinkle in the flour. Cook this roux for about a minute, stirring constantly to avoid lumps.
  3. Slowly pour in the broth and apple cider, whisking as you go to blend everything smoothly. Add the sweet potato cubes to the pot and reduce the heat to medium-low. Cover partially and simmer for 15-20 minutes, or until the sweet potatoes are soft enough to mash.
  4. Once the sweet potatoes are tender, use a potato masher to mash them directly in the pot. Mash as much or as little as you like, depending on how chunky or smooth you prefer your chowder. Lower the heat and stir in the milk, chopped chipotle, chili powder, smoked paprika, Greek yogurt, and shredded cheddar cheese. Stir well until the cheese melts completely and the chowder becomes creamy and smooth.
  5. Now is the fun part! Ladle the chowder into bowls and top each one with crispy bacon, a sprinkle of fresh cilantro, and a few slices of green onion. For an extra cheesy touch, you can also add more shredded cheddar on top. Pair it with some fresh bread or crackers and enjoy this comforting dish!

Notes

  • Control the Heat: If you’re sensitive to spice, start with just one tablespoon of chipotle and taste before adding more.
  • Shred Your Own Cheese: Freshly shredded cheddar melts more smoothly than pre-packaged shreds.
  • Texture Tip: Half-mash the potatoes if you like some chunks, or use an immersion blender for a silky chowder.
  • Balance the Flavors: Apple cider adds sweetness, so adjust with extra chili powder or salt if needed.