Can’t get enough of sweet potatoes? You should also check out my recipes for Sweet Potato Soup and Sweet Potato Chili. This post is sponsored by the New York Beef Council. All opinions are my own! I’ve been on a serious soup kick lately! I’m usually not one to order soup at restaurants, but that’s all I’ve been ordering and craving these days. And this sweet potato chowder has been at the top of my crave list. I first had the recipe that inspired this chowder back in the summer, while participating in a cooking class hosted by my friends at the New York Beef Council. Chef Patrick taught us how to make the best corn chowder that I’ve ever tasted in my life, and I knew I’d have to recreate it! To change things up a bit, I decided to make a fun, fall version, made with sweet potatoes. Oh my goodness, you guys! This soup is one of the best things I’ve created lately and definitely hits the spot. I highly recommend you give it a try! If you’re anything like me, you will fall in love after one spoonful. ♥️ I love it so much that I’m gonna have on rotation until the weather is warm again, and possibly even after that.
Ingredients
To make this Sweet Potato Chowder with Brisket, you will need:
Sweet PotatoesSmoked Brisket – You can smoke your own or buy already smoked brisket. I buy from the BBQ guy at my Farmer’s Market!Leeks – For the flavor base.Corn – If corn is in season, use fresh corn. Otherwise, use frozen corn as the corn is picked and frozen at the peak of freshness. No need to thaw, as the corn will cook right in the chowder!Smoked Paprika – I absolutely love the rich, smoky flavor of smoked paprika in this soup. That being said, feel free to use sweet (or even hot) paprika if you prefer. However, keep in mind that that will change the flavor profile of this soup significantly.Beef Broth – If you have the time, make your own. If not, choose a good quality, low-sodium beef broth at the store.Cream – Added at the end for extra creaminess. Omit if dairy is an issue. The soup will still be creamy because of the blended sweet potatoes.Salt and Pepper Oil and Butter – We’ll use olive oil and unsalted butter as the fat source for sautéing the leeks.
How to Make Sweet Potato Chowder with Brisket
This sweet potato chowder with brisket is easy to make and makes a comforting meal on a cold night. It can also be served as an appetizer, and I think it’d be a great start to an epic Thanksgiving dinner! A chowder should always be thick and chunky, otherwise it’s a bisque. That being said, you can definitely customize the chunkiness/thickness to preference. Recommended tools and equipment: Dutch oven, wooden spoon, blender or immersion blender. Here’s how I make this sweet potato chowder recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Prepare all the ingredients.
Peel and dice the sweet potatoes, slice the leeks and shred the brisket.
Step 2: Cook the chowder.
Heat the oil and butter, then sauté the leeks until softened and beginning to caramelize.Add the diced sweet potatoes and sauté briefly with the leeks. Then, add the smoked paprika and sauté for a couple seconds. Heating the paprika in oil causes it to release its flavors and aroma!Pour in the beef broth and season with a pinch of salt and pepper. The brisket is already quite salty, so be careful with the salt. You can always add more later if needed!Bring to a boil, then simmer until the sweet potatoes are tender.Add the frozen corn and cook until thawed.
Step 3: Purée half of the soup.
Transfer about half of the soup to a blender and blend until smooth. Return it to the pot.
Step 4: Finish with cream!
Stir in the heavy cream and cook until the soup is thickened to the desired consistency.Add the brisket (reserving some to use as a garnish) and cook until heated through.Taste and adjust seasoning if needed.Ladle into bowls and garnish with the reserved brisket and chives.
Serving Sweet Potato Chowder
I like serving chowder with bread or dinner rolls on the side, ya know, to soak up all the goodness that might otherwise be left at the bottom of the bowl! ♥️ A glass of a good red wine – perhaps the Cabernet Franc from Lakewood Vineyards – pairs great with this meal.
Variations
In my opinion, this chowder is perfect as-is! But here are a few ideas if you need to change things up a bit:
Got extra time? Roast the sweet potatoes before adding them to the soup. That will give them a whole new flavor profile and make the chowder extra delicious.Not a fan of smoked brisket? You can use pulled brisket, steak or even bacon instead.Missing some greens? Add kale or spinach.No leeks? You can use shallots or onions + garlic instead.Leave out the cream and butter for a dairy-free version. The soup is naturally creamy because of the sweet potato.Omit the beef for a vegetarian version. Or omit the beef, butter and cream to make it vegan.
