This one pot Baked Chipotle Cheddar Sweet Potato Chowder is the coziest bowl to warm up to on cold fall and winter nights. Made with crispy bacon, sweet potatoes, canned chipotle in adobe, and sharp cheddar cheese. This chowder is mildly spicy, creamy, full of wonderful color, and so delicious. Top each bowl of creamy soup with plenty of cheddar cheese, fresh cilantro, lots of green onions, and crispy homemade bacon bits! Great on its own, but even better with a side of homemade beer bread. Yum!
I recently took a look back through some of my oldest recipes. The recipes I first shared in 2012 and 2013. It feels crazy to say this, but as of today, we’ve been creating new recipes and writing this website for 11 years. I feel so old, but also, wow, how cool!
I love to look back at the crazy ideas I shared back then. Some of them are so fun. I love that the first recipe I ever shared was the cutest bowl of ghostly butternut squash soup. And I’m thankful that I’m still that same girl who loves October and gets excited about the spooky season.
I also noticed that one of the flavors I often used was chipotle mixed with sweet potatoes. I still LOVE this spicy, sweet combination, especially during the fall and winter months. These flavors are so cozy.
I haven’t made a sweet potato soup in a while so I was really excited about this idea! A creamy sweet potato soup with chipotle and sharp cheddar cheese, kind of similar to a more classic baked potato soup, but different with the use of sweet potatoes. They add such a uniqueness and I love the twist.
step 1: crisp the bacon
Cook the bacon up first. You’ll want to get it really crispy and crunchy before pulling it out of the pot. Then basically everything else goes in.
If you don’t eat pork, feel free to omit the bacon entirely. I do kind of love the salty, smoky flavor it adds, but the smoked paprika will help to make up for the loss.
Step 2: cook the potatoes
Next mix in an onion, some garlic, butter, and flour. The flour is used to thicken and create a thick, creamy chowder. This is a REAL dinner-style soup, thick, creamy, and so delish.
Add the broth, then add a splash of cider. The cider adds a warm, sweet, fall flavor. I think it pairs so wonderfully with the spicy chipotle, the sweet potatoes, and the cheddar cheese. A great mix of flavors!
Step 3: mash, mash, mash
When the potatoes are soft, you can use a potato masher to mash them up. I love to leave the soup chunky, but you could also puree the soup if you prefer.
At this point, you can add all the remaining ingredients: milk, chipotle, chili powder, paprika, yogurt, cheddar cheese, and cilantro.
The chipotle adds a wonderful chili flavor with just the right amount of smokiness and spice. It’s subtle yet such a delicious addition!
Step 4: serve
For serving, I add a dollop of yogurt, extra cheddar cheese, then lots of fresh cilantro and green onions. I always finish with the crispy bacon.
Looking for other dinners with a little kick? Here are a few ideas:
Lastly, if you make this Baked Chipotle Cheddar Sweet Potato Chowder be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Chipotle Cheddar Sweet Potato Chowder
Calories Per Serving: 492 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 6 slices thick-cut bacon chopped
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- kosher salt and black pepper
- 2 tablespoons salted butter
- 1/4 cup all-purpose or gluten free flour
- 4 cups bone broth or vegetable broth
- 1/2 cup apple cider
- 4 sweet potatoes, peeled and chopped (3-4 cups, chopped)
- 2 cups milk
- 1-2 tablespoons chopped chipotle in adobo (1 tablespoon chipotle chile powder)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/3 cup plain greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- chopped green onion for serving
View Recipe Comments
- 1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 2. To the same pot, add the onion and cook for 5 minutes, until fragrant. Add the garlic. Season with salt and pepper. Stir in the butter and flour, cook for 1 minute. Pour the broth and cider over and stir in the sweet potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the sweet potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.3. Stir in the milk, chipotle, chili powder, paprika, yogurt/sour cream, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. Season with salt and pepper. If needed, thin with additional broth.4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!