Ingredients
Scale
- 2 large sweet potatoes (about 2 lbs)
- 1 medium yellow onion, diced
- 2 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 1–2 chipotle peppers in adobo, minced (plus 1 tsp adobo sauce)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Prick the sweet potatoes several times with a fork and bake for 45 to 60 minutes, or until completely tender. Once cool enough to handle, scoop the flesh from the skins and set aside.
- Step 2: In a large Dutch oven or pot, melt the butter over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until soft and translucent. Stir in the minced chipotle peppers, adobo sauce, and ground cumin, cooking for 1 minute until fragrant.
- Step 3: Pour in the broth and add the reserved baked sweet potato flesh. Bring the mixture to a simmer, then reduce the heat to low, covering loosely. Allow the chowder base to cook for 10 minutes, stirring occasionally.
- Step 4: Carefully transfer the chowder mixture to a blender, or use an immersion blender directly in the pot, blending until the chowder is mostly smooth but still retains some texture (do not over-blend to a perfect puree). Return the chowder to the pot if necessary.
- Step 5: Stir in the heavy cream and the shredded cheddar cheese until the cheese is completely melted and the chowder is creamy and smooth. Adjust seasoning with salt and pepper to taste before serving hot.
Notes
- Keep leftovers refrigerated for up to 3 days; for best texture, avoid freezing this chowder since the high dairy content is prone to separating upon thawing.
- Gently reheat the chowder over low heat on the stovetop, stirring constantly to prevent scorching the bottom or separating the melted cheddar; add a tablespoon of broth if it seems too thick.
- For the perfect textural contrast, serve topped with crumbled corn tortilla chips and a dash of lime juice to brighten the rich chipotle flavor.
- Since the heat of chipotles varies greatly, taste a tiny piece before adding; using only one pepper and the adobo sauce is safer to ensure the chowder is spicy but not overwhelmingly hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American