My Sweet Potato Bacon Chowder is Irresistibly Creamy — Without a Drop of Cream

I look forward to soup season all year because these one-pot meals are as easy to make as they are comforting to eat. There are as many types of soup as there are cold winter nights — from brothy chicken noodle soups that cure whatever ails you, to beefy chilis for when you want a soup that eats like a meal. Chowders are a soup style that don’t get the attention they should, given the creamy broth and chunky vegetables found in every bowl. In this recipe for sweet potato bacon chowder, sweet potatoes simmer in a smoky paprika-infused broth that’s finished with handfuls of baby spinach and frozen corn just before serving. The velvety cream-like broth comes from a can of coconut milk, not heavy cream, and it’s all finished with a sprinkle of crispy bacon.

Why You’ll Love It

• This chowder is packed with vegetables (and bacon). Every spoonful is piled with sweet potatoes, corn, and spinach, but you’ll love the bits of crispy bacon too.

• It’s not too heavy. Some chowders are incredibly rich, but this sweet potato version relies on coconut milk instead of heavy cream. The broth is silky and creamy, without weighing you down.

Key Ingredients in Sweet Potato Bacon Chowder

• Sweet potato: Dice 2 pounds sweet potatoes into 1/2-inch pieces.

• Thick-cut bacon: Cook the bacon first in order to use the rendered fat to sauté the vegetables. This adds savory, smoky flavor to the soup.

• Corn: When fresh corn isn’t in season, frozen is a great option. Stir the frozen kernels into the soup just before serving, letting the heat of the broth quickly thaw the corn.

• Baby spinach: Baby spinach has small, tender leaves that don’t require a long cooking time before wilting.

• Coconut milk: Shake the can of coconut milk before adding to the pot, and avoid boiling the soup once it’s been added for the creamiest chowder consistency that just happens to be dairy-free.

More Satisfying Cream-less Soups

• Red Lentil Soup

• Avgolemono (Greek Lemon Chicken Soup)

• Tomato Basil Soup

• Vegan Creamy Curried Cauliflower Soup

• Easy Dumpling Soup

Sweet Potato Bacon Chowder Recipe

Tender sweet potatoes, crispy bacon, and creamy coconut milk make this chowder a keeper.

Prep time 20 minutes

Cook time 35 minutes to 40 minutes

Makes 8 cups

Serves 4 to 6

Ingredients

• 4 slices thick-cut bacon, cut crosswise into 1/2-inch pieces

• 1 medium yellow onion, diced (about 1 1/2 cups)

• 2 medium stalks celery, diced (about 3/4 cup)

• 2 pounds sweet potatoes (about 3 medium), peeled and diced

• 3 cloves garlic, minced

• 1 3/4 teaspoons kosher salt, plus more as needed

• 1 teaspoon dried thyme (optional)

• 1 teaspoon smoked paprika

• 1/2 teaspoon freshly ground black pepper, plus more for serving

• 3 cups low-sodium chicken broth

• 1 (about 13-ounce) can full-fat coconut milk

• 3 ounces baby spinach (about 3 cups)

• 1 cup frozen corn kernels (do not thaw)

Instructions

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1. Cook 4 chopped thick-cut bacon slices in a large heavy-bottomed pot or Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered out and the bacon is crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. Add 1 diced medium yellow onion and 2 diced medium celery stalks to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 2 pounds peeled and diced sweet potatoes, 3 minced garlic cloves, 1 3/4 teaspoons kosher salt, 1 teaspoon dried thyme if using, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Cook until the garlic is fragrant, about 3 minutes.

3. Stir in 3 cups low-sodium chicken broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 12 to 15 minutes.

4. Stir in 1 (about 13-ounce) can full-fat coconut milk, 3 ounces baby spinach, and 1 cup frozen corn kernels. Cook until the spinach wilts, 1 to 2 minutes. Taste and season with more kosher salt as needed. Serve garnished with the reserved bacon and more black pepper.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Do Water Filters Really Work — And Which Ones Are the Best?