Spicy Sweet Potato Chowder

By Ashley Lonsdale

Updated February 19, 2026

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ready In
1 hr
Rating
5(98)
Comments
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Cozy as it may be, to call this vegetarian recipe a chowder may be a bit of a stretch. There is no dairy, corn or seafood in its ingredient list. But the characteristics of chowder are present and plentiful, with its silky broth, starchy potatoes and classic aromas of celery and leeks. This vegetable chowder has a tropical spirit, creamy from coconut milk but fortified by habanero chile. Instead of corn, snap peas and sweet potato add a delicate hint of sweetness. Finish this defiant bowl with a squeeze of fresh lime juice to balance the hearty flavors, and call it whatever you please. 

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Ingredients

Yield:6 servings

  • 2 tablespoons unsalted butter

  • 2 medium leeks, trimmed, white and pale green portions halved lengthwise then thinly sliced

  • 2 celery stalks, sliced

  • Salt and freshly ground black pepper

  • 1 ½ pounds peeled sweet potatoes (about 2 medium), cut into ½-inch pieces

  • 1 pound new potatoes or Yukon Gold potatoes, cut into ½-inch pieces

  • 2 (13-ounce) cans coconut milk 

  • 2 cups chicken or vegetable stock

  • 1 habanero chile

  • ½ pound sugar snap peas, trimmed and sliced in half on the diagonal

  • 4 cups chopped spinach or baby spinach

  • 2 limes, quartered, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

55 grams carbs; 13 milligrams cholesterol; 515 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 26 grams saturated fat; 31 grams fat; 8 grams fiber; 1230 milligrams sodium; 10 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, melt the butter over medium-high heat. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, for 4 to 6 minutes, until leeks are softened and golden brown in parts. 

  2. Step 2

    Add both types of potatoes, stir to coat and season again with salt and pepper. 

  3. Step 3

    Add the coconut milk and stock, and bring to a boil over high heat. Season the broth with salt and pepper. Float the whole habanero in the broth, cover and simmer over medium-low for 20 minutes, until potatoes are tender and beginning to break down.

  4. Step 4

    Add the snap peas and spinach, and simmer for about 2 additional minutes, until the peas are bright green and tender-crisp and the spinach is wilted. Taste and adjust seasoning if needed.

  5. Step 5

    Remove the deflated habanero and finely mince the soft flesh. Stir a small amount of minced habanero into the chowder, increasing as your heat tolerance allows. Serve the chowder with cut limes. 

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Ratings

5 out of 5
98 user ratings
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Comments

Eve

How is butter not dairy? Belies the statement that there is no diary in the ingredient list! Very odd.

Rachael

@Jacqui Bush For recipes like this, I often replace 2 cans of coconut milk with 1 can of light coconut milk and then an equivalent amount of broth.

Ruth Kim

Added a touch of turmeric and smoked paprika cause I just can’t stop doing a recipe without spices. Added some subtle depth. Delicious soup.

Mark S.

I’m very happy with the results of this recipe. I cooked it with Trader Joe’s Habanero Hot Sauce in place of the whole habanero pepper and served it with more of that sauce. I also used frozen peas in place of the snap peas. I also didn’t bother to peel either the Yukon gold potatoes or the sweet potatoes and was happy to eat it that way. I did wash the visible dirt from the leeks before cooking them, of course.

Clare

Would arugula work instead of spinach?

Fundak

Wonderful flavor. Next time will try adding garbanzo beans instead of the Yukon potatoes.

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