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Baked Chipotle Cheddar Sweet Potato Chowder Recipe

★★★★★

4.7 from 135 reviews
  • Author: Lila
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Baked Chipotle Cheddar Sweet Potato Chowder is a hearty and flavorful recipe combining the sweetness of roasted sweet potatoes with the smoky heat of chipotle peppers and the creamy richness of cheddar cheese and coconut milk. Perfect for cozy meals, this chowder offers a delightful blend of textures from pureed and chunky ingredients, enhanced by the warmth of cumin and freshness of cilantro.

Ingredients

Scale

Vegetables

  • 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 and Dairy

  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 2 cups shredded sharp cheddar cheese

Seasonings and Others

  • 1–2 chipotle peppers in adobo sauce, chopped (adjust for spice)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prep the Sweet Potatoes: Peel and dice the sweet potatoes into small cubes to ensure even cooking throughout the chowder.
  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, about 5 minutes. Then add minced garlic and sauté for an additional minute to release its aroma.
  3. Add Sweet Potatoes and Corn: Stir in the diced sweet potatoes and corn, combining them well with the sautéed onion and garlic. Cook for about 2 minutes to start softening the vegetables.
  4. Pour in the Broth: Add the vegetable broth, stir to mix, and bring the mixture to a boil. Reduce heat to a simmer and cook until sweet potatoes are tender, about 15-20 minutes.
  5. Incorporate Beans and Seasoning: Add the rinsed black beans, chopped chipotle peppers, ground cumin, salt, and pepper. Allow the chowder to simmer for another 5 minutes for the flavors to meld together.
  6. Blend the Chowder: Use an immersion blender to puree about half of the chowder directly in the pot for creamy texture. This step is optional if a chunkier chowder is preferred.
  7. Add Coconut Milk: Stir in the coconut milk thoroughly and return the chowder to a gentle simmer to combine flavors.
  8. Mix in Cheese: Gradually add shredded sharp cheddar cheese, stirring continuously until melted and fully incorporated into the chowder.
  9. Taste and Adjust Seasoning: Sample the chowder and adjust seasoning as needed. Add more chipotle peppers if additional heat is desired.
  10. Serve Hot: Ladle the chowder into bowls, garnish with fresh cilantro if using, and serve immediately while hot.

Notes

  • Adjust the number of chipotle peppers according to your preferred spice level.
  • For a vegan option, substitute cheddar cheese with a plant-based cheese alternative.
  • If you prefer a smoother chowder, blend more than half or all of the soup before adding cheese.
  • This chowder reheats well and flavors deepen after a day, making it perfect for meal prep.
  • Use fresh corn in season for a sweeter flavor, or frozen corn for convenience year-round.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: chipotle, cheddar, sweet potato, chowder, vegetarian, creamy soup, spicy soup, autumn recipes, hearty soup

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