Creamy Sweet Potato Chowder with Bacon Recipe for Cozy Nights

Picture this: a chilly evening, the kind that makes you want to curl up under a blanket with a bowl of something warm and comforting. Imagine the aroma of smoky bacon mingling with the sweet, earthy scent of roasted sweet potatoes, filling your kitchen and teasing your senses. The first time I made this Creamy Sweet Potato Chowder with Bacon, I was instantly transported to a place of pure comfort and joy. It’s the kind of soup that makes you close your eyes with every spoonful, savoring the creamy texture and perfectly balanced flavors. Honestly, I wish I’d discovered this recipe years ago.

This chowder is my go-to whenever I’m craving a meal that feels like a warm hug. It’s been a hit at family dinners, cozy gatherings, and even as a make-ahead lunch for busy weekdays. My kids love the sweetness of the potatoes, while my husband can’t get enough of the crispy bacon crumbles on top—it’s a win-win for everyone. And let’s face it, who doesn’t love a hearty soup that’s packed with flavor and comes together without a ton of effort?

After testing this recipe more times than I can count (in the name of research, of course), I can confidently call it a staple in our home. Whether you’re looking for something to warm your soul on a cold night or impress your guests with a dish that feels fancy but is secretly simple, this chowder is the answer. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, making it perfect for weeknight dinners when time is tight.
• Simple Ingredients: Nothing fancy here—just everyday items you likely already have in your pantry and fridge.
• Perfect for Cozy Nights: This chowder is the ultimate comfort food, ideal for chilly evenings or family dinners.
• Crowd-Pleaser: The combination of sweet potatoes, smoky bacon, and creamy broth is irresistible for both kids and adults.
• Unbelievably Delicious: The velvety texture paired with the savory crunch of bacon makes this chowder next-level.

What sets this chowder apart? It’s all about the perfect balance of flavors. The sweetness of the sweet potatoes is complemented by the salty depth of the bacon and the richness of the cream. Plus, the addition of a few secret ingredients ensures this isn’t just your average chowder. It’s hearty, comforting, and the kind of dish that makes you feel like you’re dining at a cozy little café.

Whether you’re feeding a picky eater or looking for a dish to impress your friends, this recipe will quickly become a favorite. It’s the kind of meal that makes you feel like a culinary genius (even if you accidentally forget to stir the pot once in a while!).

What Ingredients You Will Need

This Creamy Sweet Potato Chowder with Bacon is made with simple, wholesome ingredients that work together to create big flavors. Here’s what you’ll need:

• Sweet Potatoes: 2 medium-sized, peeled and diced (choose firm and vibrant orange ones for the best flavor).
• Onion: 1 medium, finely chopped (yellow onion works best for its mild sweetness).
• Carrots: 2 medium, peeled and diced (adds extra sweetness and color).
• Celery: 2 stalks, chopped (for that classic chowder base).
• Garlic: 3 cloves, minced (because garlic makes everything better).
• Chicken or Vegetable Broth: 4 cups (use low-sodium for better control over seasoning).
• Heavy Cream: 1 cup (for that luxurious texture).
• Smoked Paprika: 1 tsp (adds a subtle smokiness to the chowder).
• Thyme: 1 tsp, dried (or 1 tbsp fresh for a fragrant touch).
• Salt & Pepper: To taste (start with a pinch and adjust as needed).
• Bacon: 6 slices, cooked and crumbled (crispy bacon is a must-have topping).
• Green Onions: Chopped, for garnish (optional but highly recommended).

Pro tip: If you’re looking for substitutions, you can use coconut milk instead of heavy cream for a dairy-free option, or swap turkey bacon for a lighter twist. The smoked paprika is key, but if you don’t have it, regular paprika with a pinch of chili powder works too!

Equipment Needed

Here’s the equipment you’ll need to whip up this chowder:

• Large Pot: A heavy-bottomed pot or Dutch oven is ideal for even cooking.
• Cutting Board: For chopping sweet potatoes, onions, carrots, and celery.
• Sharp Knife: A good knife makes prepping veggies a breeze.
• Measuring Cups and Spoons: Precision matters for the perfect balance of flavors.
• Wooden Spoon: For stirring the chowder without scratching your pot.
• Ladle: Makes serving easy and mess-free.

If you don’t have a Dutch oven, a large stockpot will do. And if you’re using a non-stick pan for the bacon, remember to use silicone or wooden utensils to protect the surface.

Preparation Method

1. Cook the Bacon: Heat a skillet over medium heat and cook the bacon until crispy. Remove and set aside on a paper towel-lined plate. Crumble when cool.
2. Sauté the Veggies: In your large pot, add a splash of olive oil and sauté the onion, carrots, and celery until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
3. Add Sweet Potatoes: Stir in the diced sweet potatoes, ensuring they’re coated in the onion mixture.
4. Add Liquid: Pour in the chicken or vegetable broth, and season with smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the sweet potatoes are fork-tender.
5. Blend: Use an immersion blender to puree the chowder until smooth. Alternatively, transfer batches to a countertop blender for blending, then return to the pot.
6. Add Cream: Stir in the heavy cream and let it simmer for another 5 minutes, allowing the flavors to meld.
7. Serve: Ladle the chowder into bowls and top with crumbled bacon and chopped green onions. Serve warm and enjoy!

Tip: If the chowder is too thick, add a splash of broth or water to achieve the desired consistency. If it’s too thin, let it simmer uncovered to thicken naturally.

Cooking Tips & Techniques

Here are a few tricks to ensure your chowder turns out perfect every time:

• Don’t Rush the Veggies: Sautéing the onion, carrots, and celery until softened builds a flavorful base for the chowder.
• Use Fresh Ingredients: Fresh sweet potatoes and herbs make a noticeable difference in flavor.
• Blend Carefully: If using a countertop blender, blend in small batches to avoid splattering hot liquid.
• Crispy Bacon: Cook bacon low and slow for the perfect crunch—it’s worth the patience!
• Season Gradually: Taste and adjust salt and pepper as needed, since the bacon adds its own saltiness.

Variations & Adaptations

This recipe is super versatile! Here are a few ways to make it your own:

• Make It Vegetarian: Skip the bacon and use vegetable broth instead. Add smoked tofu as a topping for that smoky flavor.
• Dairy-Free Version: Replace heavy cream with full-fat coconut milk or cashew cream for a rich texture without dairy.
• Spice It Up: Add diced jalapeños or a dash of cayenne for a spicy kick.
• Seasonal Twist: Mix in roasted butternut squash or pumpkin puree for a fall-inspired variation.
• Chunky Style: If you prefer some texture, blend only half the chowder and leave the rest chunky.

I once swapped the bacon for some chorizo, and let me tell you—it was a huge hit! It added a little extra spice that paired beautifully with the sweet potatoes.

Serving & Storage Suggestions

This chowder is best enjoyed warm, right out of the pot! Here’s how to serve and store it:

• Serving Suggestions: Pair this rich chowder with crusty bread or a side salad for a complete meal. A dollop of sour cream or grated cheddar cheese can also enhance the flavors.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the chowder in individual portions for up to 3 months. Just omit the cream before freezing and add it when reheating.
• Reheating: Warm the chowder on the stovetop over medium heat, stirring occasionally. If the chowder thickens in the fridge, add a splash of broth or water to loosen it up.

Nutritional Information & Benefits

This Creamy Sweet Potato Chowder with Bacon offers a delicious balance of flavor and nutrition:

• Sweet Potatoes: Packed with vitamins A and C, plus fiber to keep you full.
• Carrots: Loaded with beta-carotene for healthy vision and immunity.
• Bacon: A tasty source of protein—just enjoy it in moderation!
• Heavy Cream: Provides healthy fats for a satisfying dish.

While this chowder isn’t exactly low-calorie, it’s a hearty, wholesome meal that nourishes your body and soul. If you’re watching your intake, you can easily make lighter substitutions without sacrificing flavor.

Conclusion

This Creamy Sweet Potato Chowder with Bacon is the perfect recipe for cozy nights when you need a little extra comfort. With its velvety texture and rich, smoky flavor, it’s guaranteed to become a family favorite. What I love most is how easy it is to customize—whether you’re catering to dietary preferences or simply experimenting with new flavors, this recipe is incredibly versatile.

Give it a try and let me know how it goes! Did you add your own twist to the recipe? I’d love to hear about your variations in the comments below. Don’t forget to share this recipe with your friends and family—it’s too good to keep to yourself! Happy cooking!

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes, but fresh ones will give a better texture and flavor. If using canned, be sure to drain them well before adding to the pot.

Can I make this chowder in advance?

Absolutely! This recipe reheats beautifully. Just store it in an airtight container in the fridge and reheat it on the stovetop or microwave. Add a bit of broth if it thickens too much.

Can I make this chowder vegetarian?

Yes! You can skip the bacon and use vegetable broth instead of chicken broth. Smoked paprika will still give it a lovely depth of flavor.

What can I serve with this chowder?

This chowder pairs perfectly with a side of crusty bread or crackers. A simple green salad is also a great choice to round out the meal.

Can I freeze this chowder?

Yes, you can freeze it for up to three months. However, make sure to omit the cream before freezing, as dairy doesn’t freeze well. Add it after reheating instead.

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