When I first tried making this Baked Chipotle Cheddar Sweet Potato Chowder Recipe, 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.

Add some crispy bacon and fresh toppings like chopped cilantro and green onions, and you’ve got a dish that feels like a warm hug on a chilly evening. I love how it’s hearty, comforting, and surprisingly easy to make.

Ingredients to Create This Delicious Chowder

These simple ingredients come together to deliver a bowl of happiness on your table.

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.

Note: This recipe serves about 6 hearty portions.

Variations to Switch Things Up

Customize this chowder to suit your preferences with these easy adaptations:

Dairy-Free Option: Use coconut milk as a substitute for regular milk and swap in dairy-free cheddar cheese.
Vegetarian Twist: Skip the bacon and enhance smoky flavor with additional smoked paprika or liquid smoke.
Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Extra Protein Boost: Stir in shredded chicken or a can of black beans for added heartiness.

Cooking Time You’ll Need

Here’s a simple breakdown of how long it takes to make this chowder:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

What You’ll Need to Make It

It doesn’t take much to create this one-pot wonder:

Large pot or Dutch oven: For cooking all the ingredients in one go.
Potato masher: Helps achieve a thick and creamy texture.
Ladle: For easy serving without making a mess.

How to Make Baked Chipotle Cheddar Sweet Potato Chowder?

This chowder recipe is delightfully simple to follow. Here’s how to make it, step-by-step:

Step 1: Cook the Bacon

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.

Step 2: Sauté and Simmer

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.

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.

Step 3: Mash It Up and Add Creaminess

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.

Step 4: Garnish and Serve

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!

Additional Tips to Make It Perfect

After making this recipe, here are some personal tips I’ve found helpful:

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.

How to Serve This Cozy Chowder?

This chowder shines as a main course when served warm in big bowls. Top it generously with crispy bacon bits, chopped cilantro, and green onions for a fresh, flavorful finish. For an extra special presentation, serve it in edible bread bowls! To complete the meal, pair it with a side of crusty bread, soft pretzels, or fresh garden salad to balance the rich flavors.

Nutritional Information

This chowder is as hearty as it is satisfying, with these approximations per serving:

Calories: 492
Protein: 18g
Carbohydrates: 35g
Fat: 29g

Make Ahead and Storage

This chowder makes mealtime stress-free because it stores so well:

Make Ahead: Prep the soup up to the point of mashing the sweet potatoes. Refrigerate it in an airtight container for up to 24 hours, then add the milk, cheese, and seasonings when ready to reheat and serve.
Leftovers: Store in the fridge for up to 4 days in an airtight container. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking.
Freezing: Portion the chowder into freezer-safe containers, leaving space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and warm gently on the stove.

Why You’ll Love This Recipe?

This chowder has so much to offer! Here’s why it’s worth adding to your recipe rotation:

One-Pot Simplicity: Minimal cleanup makes this an easy weeknight dish.
Bold Flavor Layers: Smoky chipotle, sweet potatoes, and cheddar combine beautifully.
Customizable Perfection: Easily adapt the recipe for different diets or add-ins.
Comforting and Cozy: It’s the ultimate dish for those chilly nights.
Crowd-Pleaser: Your family and friends will love every spoonful.

This Baked Chipotle Cheddar Sweet Potato Chowder is all about bold flavors, hearty textures, and easy-to-follow steps. Trust me, it’s comfort food at its finest!