Baked Chipotle Cheddar Sweet Potato Chowder Recipe

Baked Chipotle Cheddar Sweet Potato Chowder is a deliciously creamy and slightly spicy soup that combines the natural sweetness of baked sweet potatoes with the smoky heat of chipotle and the rich, melty goodness of cheddar cheese. This comforting chowder is perfect for chilly days and is sure to warm you up from the inside out.

Ingredients

Main Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)

Optional Add-Ins:

• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1/2 cup chopped green onions

Preparation

Prepping the Sweet Potatoes:

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the sweet potatoes.
3. Toss the sweet potatoes with olive oil, salt, and pepper.
4. Spread them out on a baking sheet and bake for 25-30 minutes until tender and slightly caramelized.

Preparing Other Vegetables:

1. While the sweet potatoes are baking, chop the onion, garlic, and bell peppers.
2. Set aside the chopped vegetables for the next steps.

Recipe Steps

Baking the Sweet Potatoes:

1. Ensure the sweet potatoes are evenly spread on the baking sheet for uniform baking.
2. Stir halfway through the baking time to ensure even cooking.

Sautéing the Vegetables:

1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and chopped bell peppers, cooking for an additional 3-4 minutes.

Making the Chowder Base

Preparing the Chipotle Cheddar Sauce:

1. Add the vegetable broth to the pot with the sautéed vegetables.
2. Stir in the minced chipotle peppers, ground cumin, and smoked paprika.
3. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Adjusting Consistency and Flavor:

1. Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
2. Season with salt and pepper to taste.
3. If the chowder is too thick, add more broth or cream to reach your desired consistency.

Combining Everything

Incorporating Sweet Potatoes:

1. Add the baked sweet potatoes to the pot.
2. Stir gently to combine, ensuring the sweet potatoes remain intact.

Adding the Sauce:

1. Mix the creamy chipotle cheddar sauce thoroughly with the sweet potatoes and vegetables.
2. Cook for an additional 5 minutes to let the flavors meld together.

Serving Suggestions

What to Serve Alongside:

1. A fresh green salad or crusty bread makes a great accompaniment.
2. Serve with a dollop of sour cream or a sprinkle of extra cheddar cheese on top.

Beverage Pairings:

1. Pair with a cold beer, such as a light lager or pale ale.
2. A glass of crisp white wine like Sauvignon Blanc also complements the flavors well.

Tips for Success

Perfecting the Sweet Potatoes:

1. Ensure the sweet potatoes are evenly cubed for uniform baking.
2. Don’t overbake the sweet potatoes to avoid them becoming too mushy in the chowder.

Balancing the Spice Level:

1. Adjust the amount of chipotle peppers according to your spice preference.
2. Add a dash of hot sauce if you prefer extra heat.

Variations

Vegetarian Option:

1. This recipe is already vegetarian, but you can add more vegetables like zucchini or tomatoes.
2. Use vegetable broth to keep it vegetarian-friendly.

Extra Cheesy Version:

1. Add an extra 1/2 cup of shredded cheddar cheese for a cheesier chowder.
2. Top with grated Parmesan cheese for additional cheesy flavor.

Storage Tips

How to Store Leftovers:

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in a pot over medium heat, stirring occasionally, until heated through.
2. Add a splash of broth or cream if the chowder becomes too thick upon reheating.

FAQs

1. Can I Use a Different Cheese?
   • Yes, you can use Monterey Jack or Gouda for a different flavor profile.
2. How Long Does This Dish Stay Fresh?
   • It stays fresh in the refrigerator for up to 3 days.
3. What Can I Substitute for Sweet Potatoes?
   • Butternut squash or carrots can be used as substitutes for sweet potatoes.
4. Can This Be Made Ahead?
   • Yes, you can prepare the chowder ahead of time and reheat it when ready to serve.
5. What Vegetables Can I Add?
   • Additional vegetables like zucchini, corn, or green beans can be added to the chowder.

Conclusion

Baked Chipotle Cheddar Sweet Potato Chowder is a flavorful and comforting dish that’s perfect for any occasion. The combination of sweet potatoes, smoky chipotle, and creamy cheddar makes for a unique and delicious chowder that’s sure to impress. Give this recipe a try and enjoy a hearty, satisfying meal!

Yield: 6

Baked Chipotle Cheddar Sweet Potato Chowder Recipe

Print

Baked Chipotle Cheddar Sweet Potato Chowder is a deliciously creamy and slightly spicy soup that combines the natural sweetness of baked sweet potatoes with the smoky heat of chipotle and the rich, melty goodness of cheddar cheese. This comforting chowder is perfect for chilly days and is sure to warm you up from the inside out.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 6 slices thick-cut bacon chopped
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• kosher salt and black pepper
• 2 tablespoons salted butter
• 1/4 cup all-purpose or gluten free flour
• 4 cups bone broth or vegetable broth
• 1/2 cup apple cider
• 4 sweet potatoes, peeled and chopped (3-4 cups, chopped)
• 2 cups milk
• 1-2 tablespoons chopped chipotle in adobo (1 tablespoon chipotle chile powder)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/3 cup plain greek yogurt or sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• chopped green onion for serving

Instructions

1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 

2. To the same pot, add the onion and cook for 5 minutes, until fragrant. Add the garlic. Season with salt and pepper. Stir in the butter and flour, cook for 1 minute. Pour the broth and cider over and stir in the sweet potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the sweet potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.

3. Stir in the milk, chipotle, chili powder, paprika, yogurt/sour cream, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. Season with salt and pepper. If needed, thin with additional broth.

4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!