Sweet Potato Chowder with Black Beans and Corn
This Sweet Potato Chowder, made with sweet potatoes, black beans, corn, and smoky spices, gets its creamy texture without using any heavy cream. It cooks in one pot on the stove in about 50 minutes. The smoky flavors and a squeeze of lime at the end balance the sweetness of the potatoes, while black beans and corn make the soup hearty enough to be a main dish. It's easy enough to make during the week and freezes well, so it's great to make ahead.
📌 Sweet Potato Chowder Recipe at a Glance
- ⏱️ Total Time: 50 minutes (15 prep + 35 cook)
- 🍲 Servings: 4 to 6
- 🌶️ Flavor: Smoky and lightly spiced with cumin, chili powder, smoked paprika, and lime
- 🌽 Hearty Add-Ins: Black beans and corn make it a filling main dish, but I've also tried it with extra black beans and even some shredded chicken stirred in.
- 🥕 Diet & Nutritional Info: Vegetarian with vegetable broth, and gluten-free if your broth is. Each bowl contains 293 calories, 13g of protein, and 11g of fiber.
- ❄️ Freezer-Friendly: Tested! It thaws and reheats with no separation
Summarize & Save This Content On
Fall is sweet potato season, and this sweet potato chowder is my favorite way to use them on a weeknight.
The black beans and corn make it hearty enough for dinner, and the cumin and smoked paprika keep the sweet potatoes from tasting overly sweet. For my first test batch, I used only milk, but felt like the texture was a bit thin. Stirring in Greek yogurt at the end gave the chowder more body and a light tang, which works really well.
I also froze a batch to test it, and y'all, it thawed and reheated without separating, so make a double batch and freeze some for a busy night. If you love chowders, try this potato corn chowder and my zucchini and corn chowder next.
Why This Recipe Works
- Filling Enough for a Main Dish. Black beans and corn round out the soup, adding a bit of protein and fiber to make this a satisfying soup that's enough for an entire meal.
- No Heavy Cream. This chowder replaces the cream often found in chowders with milk + Greek yogurt, giving it plenty of creaminess.
- Balanced Flavors. Seasoning the soup with cumin, chili powder, and smoked paprika balances the sweet potato's sweetness, while fresh lime juice brightens the finish.
- No Flour Roux. Using a cornstarch slurry thickens the chowder fast, while also keeping it gluten-free.
- Easy Enough for Weeknights. The soup cooks in one pot in under an hour. It also works well for storing extras in the freezer for a meal later on.
Ingredients + Substitutions
- Sweet potatoes: Use orange-fleshed sweet potatoes, and cut them into ½ to ¾-inch cubes so they cook evenly and keep their shape in the chowder. I also add sweet potatoes to my split pea soup with ham.
- Broth: Chicken broth or vegetable broth both work in this soup, but use vegetable broth to keep it vegetarian. Make homemade broth or choose low-sodium broth for a bit more control over the salt.
- Greek yogurt: This gives the chowder more body and a little tanginess. Use full-fat as it's less likely to curdle. Sour cream works in the same way but doesn't have as much tang as the yogurt.
- Corn: Fresh or frozen both work, and you can add frozen corn straight from the bag without needing to thaw. I use frozen corn to make my shrimp corn chowder so I can enjoy it all year round.
- Lime and cilantro: Both are added at the end of cooking. Don't skip the lime! It balances the sweetness of the potatoes.
Check the recipe card below for the full ingredient list and quantities of each one.
Sweet Potato Black Bean Chowder Variations
- Thicker Chowder. You can mash about ⅓ of the sweet potatoes in the pot before adding beans and corn if you prefer a thicker consistency. You can also blend a portion of the soup like I do in this creamy potato soup without milk.
- Add Bacon: For more smoky flavors, cook chopped 4-6 slices of bacon at the start, and then use the drippings to cook the vegetables instead of olive oil. Garnish bowls of soup with the bacon crumbles on top.
- More Protein: Add an extra can of black beans to keep it vegetarian-friendly or stir in 1-2 cups of shredded chicken at the same time as the corn and black beans.
- Smokier and Spicier: Add 1 to 2 minced chipotles in adobo to the pot at the same time as the spices.
- Adjust the Heat: If you prefer milder flavors, skip the cayenne, or if you like it spicier add a bit more.
- Richer: For a richer flavor, use half-and-half instead of whole milk.
How to Make Sweet Potato Chowder
Step 1: Saute vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Then add the onion and red bell pepper and cook 5-6 minutes until softened.
Step 2: Add garlic and spices. Add the garlic and cook 1 minute until it's fragrant. Then, stir in the cumin, chili powder, smoked paprika, and cayenne, cooking for 30 seconds to release their fragrance.
Step 3: Add broth and potatoes. Pour in the broth and add sweet potatoes. Bring the pot to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until the sweet potatoes are fork-tender.
Step 4: Make the slurry. While the soup simmers, whisk the cornstarch into the whole milk in a small bowl or measuring cup. Make sure it's fully dissolved and doesn't have any lumps.
Step 5: Add ingredients. Add the black beans and corn to the pot and then pour in the cornstarch-milk mixture. Return the pot to a simmer and cook 3-4 minutes, stirring occasionally, until the chowder thickens slightly.
Step 6: Temper the Greek yogurt. Remove the pot from the heat. Add a ladle of the chowder broth to the Greek yogurt and whisk together. Stir the mixture back into the pot.
Step 7: Finish the soup. Stir in the lime juice, cilantro, salt, and pepper. Taste the soup and adjust any of the seasonings as needed.
Step 8: Serve. Ladle the soup into bowls and enjoy with a sprinkle of cilantro for a splash of color. If you want to add some crunch, try these cornbread croutons.
Lyn's Top Tips
- Temper the yogurt. Stirring cold Greek yogurt straight into hot soup may make it curdle. Whisk a ladle of the hot chowder into the yogurt first, and then stirring it all back into the pot keeps this from happening.
- Keep the simmer gentle. Turn the heat down before you add the cornstarch-milk mixture. At a hard boil, cornstarch can lose its thickening power.
- Don't overcook the sweet potatoes. Simmer them until a fork slides in easily but they still hold their shape. They'll soften a little more once the beans and corn go in.
- Season at the end. Broths vary a lot in salt, so add the salt last and taste before serving.
- Store leftovers: Let the chowder cool, then transfer to airtight containers and store in the refrigerator for up to 4 days or freeze it for up to 3 months. Warm leftovers on the stovetop over medium-low heat, stirring often. Don't let it boil. Stir in a splash of broth or milk while it reheats if the soup thickens during storage.
- Meal prep: Portion it into single servings for easy lunches all week. For more make-ahead ideas, check out these freezer soup recipes.
Sweet Potato Chowder Recipe FAQs
This recipe uses a cornstarch slurry. Whisk the cornstarch into cold milk until it's smooth, then stir it in at a gentle simmer. It thickens in about 3 to 4 minutes. The Greek yogurt stirred in at the end adds a little more body. If you want it even thicker, mash some of the sweet potatoes right in the pot.
Not very. The cumin, chili powder and smoked paprika give it a warm, smoky flavor more than heat, and the ¼ teaspoon of cayenne adds only a slight kick. You can leave the cayenne out for a mild chowder. If you prefer more heat and smoke, add 1 or 2 minced chipotles in adobo along with the spices.
No, it's not required. It's really a personal preference. I peel them for this recipe because the sweet potatoes are more colorful in the soup without the peel and because I'm not a fan of the peel on sweet potatoes.
Soup-er Toppings & Serving Suggestions
- Add toppings to bowls of soup to finish them off. Crispy pepitas, tortilla strips, and croutons are all great to add a crunchy contrast to the soup, while avocado, shredded cheddar, and extra yogurt add extra creaminess to a bowl of soup.
- Serve with bread. As a main dish, serve with a batch of pumpkin cornbread muffins or some cheese biscuits.
- As a side dish. Enjoy the soup as a side dish with a hearty sandwich, like this chicken club.
Sweet Potato Chowder with Black Beans and Corn
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne optional
- 4 cups chicken or vegetable broth
- 3 cups sweet potatoes peeled and cut into ½ to ¾-inch cubes(about 2 medium)
- 1 15-ounce can black beans drained and rinsed
- 1 ½ cups corn kernels fresh or frozen
- 1 cup whole milk
- 2 tablespoons cornstarch
- ½ cup Greek yogurt
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- ¼ cup chopped fresh cilantro loosely packed plus extra for garnish
Instructions
- In a large pot or Dutch oven over medium heat, add olive oil to heat.
- Add onion and red bell pepper to the pot. Cook 5-6 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Stir in cumin, chili powder, smoked paprika, and cayenne if using, toasting for 30 seconds until fragrant.
- Pour in the broth, scraping up any browned bits. Add sweet potatoes.
- Bring to a boil, then reduce heat and simmer 15-20 minutes, until sweet potatoes are fork-tender.
- While the soup simmers, whisk the cornstarch into the whole milk in a small bowl or measuring cup until fully dissolved, with no lumps.
- Add black beans and corn, then pour in the cornstarch-milk mixture. Return to a simmer and cook 3-4 minutes, stirring occasionally, until the chowder thickens slightly.
- Remove the pot from heat. In a small bowl, whisk a ladle of the hot chowder into the Greek yogurt to temper it, then stir the mixture back into the pot. Stir in the lime juice, cilantro, salt, and pepper.
- Taste and adjust seasoning.
- Top with extra fresh cilantro before serving.
Recipe Tips
- Take the pot off the heat and temper the Greek yogurt before stirring it in, so it doesn't curdle.
- Use low-sodium broth and add the salt at the end, since broths vary.
- Use vegetable broth for a vegetarian chowder.
- Leave out the cayenne for a mild version, or add 1 to 2 minced chipotles in adobo for more heat.
