Dinner

Baked Chipotle Cheddar Sweet Potato Chowder Recipe

ByLila Prescott November 17, 2025November 17, 2025

Introduction

This Baked Chipotle Cheddar Sweet Potato Chowder is a hearty and flavorful dish perfect for cozy dinners. Combining the sweetness of roasted sweet potatoes with smoky chipotle peppers and sharp cheddar, it offers a rich and creamy experience that’s easy to make and sure to satisfy.

A close-up view of a bowl filled with thick orange soup topped with three distinct layers: a swirl of light cream near the surface creating a smooth white pattern, finely chopped green onions scattered in the center providing a fresh green color, and small bits of caramelized brown onions or garlic clusters adding texture and depth on one side. The bowl is round with a rustic, speckled beige exterior and a smooth white interior, holding two ornate spoons resting inside. The background is a soft white marbled texture with a tan cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Peel and dice the sweet potatoes into small cubes to ensure even cooking.
Step 2: Heat a splash of oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Step 3: Stir in the diced sweet potatoes and corn, mixing well with the onions and garlic. Cook for about 2 minutes.

Step 4: Pour in the vegetable broth, stir to combine, and bring to a boil. Reduce heat to a simmer and cook until sweet potatoes are tender, about 15-20 minutes.
Step 5: Add the rinsed black beans, chopped chipotle peppers, ground cumin, salt, and pepper. Simmer for an additional 5 minutes to blend the flavors.
Step 6: For a creamier texture, use an immersion blender to puree about half of the chowder directly in the pot. Skip this if you prefer a chunkier chowder.

Step 7: Stir in the coconut milk and return the chowder to a gentle simmer.
Step 8: Gradually add the shredded cheddar cheese, stirring until melted and fully incorporated.
Step 9: Taste and adjust seasoning, adding more chipotle peppers if you want extra heat.

Step 10: Serve hot, garnished with fresh cilantro if desired.

Tips & Variations

Use fire-roasted corn for an added smoky flavor.
Swap black beans for pinto beans or kidney beans for a different texture.

For a dairy-free version, omit the cheddar cheese or use a vegan cheese alternative.
Adjust the number of chipotle peppers depending on your spice preference.
Adding a squeeze of lime juice before serving can brighten the flavors.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the chowder thickens too much after cooling, add a splash of vegetable broth or water when reheating to reach desired consistency.

How to Serve

A bowl filled with thick, creamy orange soup forms the base layer, topped with a swirl of white cream on one side; over this, there is a sprinkle of small crispy brown bits and finely chopped light yellow corn pieces on the left side, while the right side features a generous pile of fresh, bright green chopped scallions; the bowl is white with a simple speckled texture and two gold spoons rest inside on the right side; all of this is set against a soft, beige cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, this chowder tastes great the next day as the flavors meld even more. Just store it in the refrigerator and reheat before serving.

Can I use regular milk instead of coconut milk?

Yes, regular milk or cream can be used for a less tropical flavor, but coconut milk adds a subtle richness that complements the chipotle and sweet potato well.