Go Back

Chipotle Sweet Potato Chowder

Print Recipe
Servings: 6
Ingredients Method Notes

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

Method
 

  1. Water saute peppers and onions until tender, about 5 minutes.
  2. 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.
  3. 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.