Ingredients
Equipment
Method
Cook bacon and build the base
- Cook the diced bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the rendered fat behind. You want browned, crisp bits visible in the pot.
- Sauté the diced onion and red bell pepper in the bacon fat for 4-5 minutes until softened and glossy. Add the garlic and cook 1 minute, stirring, until fragrant.
- Stir in smoked paprika, cumin, and chipotle powder and cook for 1 minute to bloom the spices. The mixture should smell toasty and look evenly coated.
Simmer until tender
- Add the broth and the sweet potatoes, then bring to a boil over high heat. You should see steady bubbling across the surface before lowering heat.
- Reduce to a simmer and cook for 20-22 minutes, until the sweet potatoes are tender. A fork should slide in easily with little resistance.
- Mash about half the sweet potatoes in the pot, then stir in the heavy cream or coconut cream and the corn kernels. The chowder should thicken and turn creamy-orange with visible sweet potato pieces.
- Simmer for 5 more minutes, stirring occasionally, then season with salt and black pepper to taste. Adjust until the flavor pops and the texture is thick enough to coat a spoon.
Serve
- Ladle the chowder into bowls and top with the reserved bacon, chives, and lime wedges. Serve while hot so the bacon stays crisp and the lime adds brightness.
Notes
Pro tip: mash about half the sweet potatoes (not all) for a chowder that’s thick but still has hearty cubes. Store in the fridge up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens too much. Freezing is not ideal because cream-based chowder can break after thawing, but coconut cream version holds up better. For a dairy-free swap, use coconut cream instead of heavy cream.