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Chipotle Sweet Potato Chowder

Servings: 6

Ingredients

  • 1 red bell pepper diced
  • 1 small sweet onion diced
  • 2.5 cups vegetable broth
  • 2 medium sweet potatoes peeled and cubed into bite-sized pieces
  • 3-4 chipotles in adobo sauce diced as small as you can get them (or fewer if you don't like heat)
  • 14 ounce bag frozen corn no need to defrost
  • 1-2 cups non-dairy milk I used So Delicious coconut milk as needed to get the right consistency
  • Smoked Applewood sea salt
  • Vegan bacon bits if desired

Instructions

  • Water saute peppers and onions until tender, about 5 minutes.
  • Add the broth (and/or water), sweet potatoes, and chipotles. I'd recommend starting with 2 peppers, and waiting to taste the chowder once it's warm before adding the 3rd or 4th, unless you're dedicated to the heat! Simmer uncovered until the taters are tender.
  • Add the corn and milk and about 1/2 a teaspoon of the sea salt. Stir until warmed through, then give it another taste. I went ahead and added quite a bit more of the smoked sea salt, as well as some more chipotle. Sprinkle the individual servings with bacon bits, if desired.

Notes

This soup is delicious as a leftover, just keep in mind that as it sits in your fridge it does begin to take on color from the sweet potatoes 🙂 If this happens and you're not pleased, just add some fresh non-dairy milk, to adjust the color.