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Irresistible Baked Chipotle Cheddar Sweet Potato Chowder Awaits!

Irresistible Baked Chipotle Cheddar Sweet Potato Chowder
Print Recipe

A creamy and spicy chowder made with sweet potatoes, chipotle peppers, and cheddar cheese, perfect for a comforting meal.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 1 cup sharp cheddar cheese, shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  2. Add diced sweet potatoes, chipotle peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
  3. Stir in black beans and corn, cooking for an additional 5 minutes.
  4. Blend the chowder using an immersion blender until smooth, or transfer to a blender in batches.
  5. Return the chowder to the pot, stir in coconut milk and cheddar cheese until melted and combined.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier chowder, add more chipotle peppers.
  • This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Leftovers can be frozen for up to 2 months.

Nutrition

Find it online: https://howeats.com/irresistible-baked-chipotle-cheddar-sweet-potato-chowder/