Spicy Sweet Potato Chowder

By Ashley Lonsdale

Updated February 19, 2026

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
1 hr
Rating
5(196)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
196 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Jen

I made this and took others' suggestions to add spices like curry, chili powder, etc. Added some cilantro at the end. Only used half a can of coconut milk to cut the fat and subbed with vegetable broth. We both loved it.

Jennie Phipps

I cooked two habaneros in it because we like things spicer than a lot of people and I used an inversion mixer to mash some of the potato. I refrigerated overnight and ate today. Delicious.

Belle de Jour

This is delicious. But, as others have commented, in dire need of some more aromatics. Garlic, for sure, and a good dollop of Thai green curry paste really woke mine up. I used all sweet potatoes (white potatoes do not freeze well, and this recipe makes a huge pot!) I omitted the habañero in favor of hot red pepper flakes sautéed with the leeks and celery. I served this with a bit of yogurt on top, and a few chopped cashews.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.