sweet potato chowder

Now that temps are regularly dipping into the 30s here in Wisconsin, all I want is to do at dinnertime is curl up with a bowl of something that'll warm me up. This sweet potato chowder does just that and bonus, it comes together quickly and easily. The recipe makes quite a bit but it keeps in the fridge for a couple days, so you can use any leftovers for lunches!

For this recipe I used an immersion blender to puree the soup. I happened to find one at a fancy thrift store a few years back for under $5, but if you don't have one on hand you can use your blender (a Vitamix or Ninja could definitely get the job done). Just be sure you don't overfill it; work in batches if you need to. Or if you're really into pureed soups, you can find a decent immersion blender on Amazon for about $30.

*For this recipe I used the last of our CSA sweet potatoes which were tiny and tender and just perfect, so they didn't need to be peeled. However, if you're using larger, non-organic sweet potatoes from the grocery store, I'd recommend peeling them first. Recipe serves 8-10.

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2 Tbsp extra virgin olive oil

1 large onion, diced

1 Tbsp curry powder

3 cloves garlic, minced

1/4 tsp each salt & pepper

6 sweet potatoes, peeled & cubed (*see header note)

1 can unsweetened, low-fat coconut milk

4 c vegetable broth (one 32 oz box)

Greek yogurt, for topping

sliced green onions, for topping


In a large pot, heat the oil over medium to medium-high heat. Add onion, curry powder, garlic, salt and pepper and sauté for 5 minutes, or until the onions become translucent.

Add sweet potatoes, coconut milk, and broth and bring to a boil. Turn the heat down to low/medium-low and simmer for about 20 minutes. It's ready when the potatoes can be easily pierced with a fork.

Use an immersion blender and puree the whole pot while hot. Add a little more broth if it's too thick. 

To serve, top with a dollop of Greek yogurt and scallions. Soup can be made a day or two ahead and reheated. 

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recipe adapted from Erin Gleeson