Sweet Potato Bacon Chowder

I’m so excited to share my Sweet Potato Bacon Chowder with you — a cozy, one-pot soup that’s sweet, smoky, and just a little bit silky. Tender sweet potatoes, crisp bacon, a paprika-kissed broth, handfuls of spinach and corn, and a creamy finish from coconut milk make this chowder a keeper. It’s perfect for chilly nights or when you want a bowl that feels like a hug.

Level: Easy
Total Time: ~55–60 minutes
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Yield: ~8 cups (serves 4–6)
Course: Soup / Chowder
Cuisine: American (comfort)

I look forward to chowder season all year — it’s the kind of dinner that’s both simple and deeply satisfying. This recipe uses sweet potatoes for body and natural sweetness, thick-cut bacon for savory depth, and canned coconut milk to get a creamy, dairy-free finish without heavy cream. You’ll render bacon fat to sauté vegetables (that’s flavor!), simmer until the sweet potatoes are tender, then finish with spinach and corn so they stay bright and fresh. The whole pot smells incredible while it cooks.

Description

Why this chowder works:

• Sweet potatoes: tender, slightly sweet, and hearty. (Dice into ½-inch pieces.)
• Thick-cut bacon: cooks until crisp; the fat flavors the base.
• Smoked paprika: gives a gentle smoky note throughout the broth.
• Coconut milk: makes the broth silky and creamy without heavy cream.
• Corn and baby spinach: added near the end so they keep texture and color.
• One-pot, family-friendly, and not too heavy — great for weeknights.

Ingredients

Note: the source specifies 2 pounds of sweet potatoes and that the recipe makes about 8 cups (serves 4–6). Where exact amounts weren’t listed in the text you gave me, I chose practical quantities that match that yield and the described method.

• 2 pounds sweet potatoes, peeled and diced into ½-inch pieces
• 6–8 slices thick-cut bacon (about 8 ounces), chopped
• 1 medium yellow onion, diced
• 2 garlic cloves, minced (or 1 teaspoon preminced)
• 1 teaspoon smoked paprika (use more if you like smoky flavor)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1 (13.5 oz) can full-fat coconut milk — shake before opening
• 1 cup frozen corn kernels (or fresh corn cut from 1 ear)
• 3 cups baby spinach (loosely packed)
• Salt and freshly ground black pepper, to taste
• Optional: 1 teaspoon maple syrup or honey (if you like a hint more roundness), chopped chives or parsley for garnish

Directions

1. Cook the bacon:
   Place chopped bacon in a large heavy pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crisp and most of the fat has rendered, about 8–10 minutes. Use a slotted spoon to transfer crisp bacon to a paper towel–lined plate; leave the bacon fat in the pot.
2. Sauté the aromatics:
   With the pot still over medium heat, add the diced onion to the bacon fat. Cook, stirring, until the onion is soft and translucent, about 5–6 minutes. Add the minced garlic and smoked paprika; cook 30–60 seconds until fragrant.
3. Add sweet potatoes & broth:
   Add the diced sweet potatoes to the pot and stir to coat in the fat and spices. Pour in the 4 cups of broth, scraping up any browned bits from the bottom. Bring the pot to a gentle boil, then reduce heat to a simmer. Cover and cook until the sweet potatoes are fork-tender, about 15–20 minutes.
4. Finish with coconut milk:
   Once the sweet potatoes are tender, lower the heat to medium-low. Stir in the canned coconut milk (do not let the pot come to a rolling boil after adding the coconut milk — gentle warming keeps the texture silky). If you want a touch more rounded sweetness, stir in 1 teaspoon maple syrup now. Taste and adjust salt and pepper.
5. Add corn, spinach, and bacon:
   Stir in the frozen corn and baby spinach. Cook just until the spinach wilts and the corn is warmed through, about 2–3 minutes. Return the crisp bacon pieces (reserve a few for garnish) and gently stir.
6. Serve:
   Ladle the chowder into bowls. Garnish with reserved bacon, a sprinkle of chopped chives or parsley, and a few cracks of black pepper. Enjoy immediately.

Process Details

• I cook the bacon first because the fat left behind adds a smoky, savory base — that’s flavor you can’t replicate with oil.
• Sweet potatoes are diced to about ½-inch so they cook through in the 15–20 minute simmer and keep nice bite in the chowder.
• I add coconut milk at the end and warm, not boil, the chowder after that — high heat can break the coconut milk and make the texture grainy. Gentle heat keeps it silky.
• Corn and spinach are added last so they retain their color and texture instead of getting overcooked and mushy.

Tips for Success

• Use thick-cut bacon: it crisps up nicely and adds texture. Save some for garnish.
• Dice uniformly: same-size sweet potato pieces mean even cooking. Aim for ~½-inch cubes.
• Smoke without a smoker: smoked paprika adds a gentle smoked flavor without a smoker or additional time.
• No coconut flavor? If you’d prefer less coconut aroma, use light coconut milk plus a tablespoon of butter at the end — still creamy but milder.
• Thicker chowder: mash a cup of the cooked sweet potatoes in the pot with a potato masher before adding coconut milk to naturally thicken the broth.
• Keep it dairy-free: this recipe is already dairy-free thanks to coconut milk; skip any butter garnish.

Serving Ideas

• Serve with warm crusty bread, cornbread, or saltine crackers for dipping.
• A simple green salad or roasted Brussels sprouts pairs nicely for a fuller meal.
• For extra crunch, top bowls with toasted pepitas or chopped roasted nuts (if no allergies).

Storage & Freezing

• Refrigerator: Cool to room temperature, store in an airtight container for up to 3–4 days. Reheat gently on the stove.
• Freezing: You can freeze the chowder (without any added fresh herbs) for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, stirring; stir in a little extra coconut milk if it looks separated after freezing.

(The original article emphasized coconut milk should not be boiled after adding to keep the creamiest texture — so warm gently when reheating.)

Nutrition (per serving — approximate)

Per the source (based on 6 servings):
• Calories: ~394 kcal
• Fat: 21.5 g (Saturated: 14.4 g)
• Carbohydrates: 44.5 g | Fiber: 6.3 g | Sugars: 9.1 g
• Protein: 10.3 g
• Sodium: ~839 mg

This Sweet Potato Bacon Chowder is a one-pot, crowd-friendly bowl of comfort: naturally sweet potatoes, smoky bacon flavor, bright corn and spinach, and a silky coconut finish. It’s easy to make, feels special, and isn’t overly heavy. Try it on a chilly night — and if you make it, tell me whether you prefer it with extra bacon crumble or a handful of pepitas for crunch!