Sweet Potato and Wild Rice Chowder

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*Disclaimer – This recipe was originally published in 2015. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

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I used to dislike sweet potatoes when I was a kid. You see, I don’t have that much of a sweet tooth and every time sweet potatoes were before me on the table (mostly at Thanksgiving), they were loaded with marshmallows and brown sugar. Just the thought of it sets my teeth on edge.

Then several years ago I tried them again, but this time they were served baked and plain, with only a little bit of butter and a light seasoning of salt and pepper. Guess what? While they’re still naturally sweet in nature, they also have a savory side when not hidden under all that other sugary goop.

Since then, I’ve been making (and eating) sweet potatoes like a crazy woman! To see a full list of the recipes I’ve blogged about using sweet potatoes, check out the links at the end of this post.

This recipe for Roasted Sweet Potato and Wild Rice Chowder is one of my favorites. At the very end of cooking it, and right before serving, I added in some baby spinach.

The baby spinach is a totally optional ingredient and doesn’t add or subtract anything to the wonderful flavor of this chowder. It was just my way of adding additional veggies into the bowl because this particular night I was too lazy to make a salad to serve alongside. LOL

One of the things I like best about a big ol’ pot of soup or chowder is the leftovers.

This chowder went to work with my husband several times during the week as lunch, and I froze a good size portion that we ate as another dinner a few weeks later. Winner. Winner. Roasted Sweet Potato and Wild Rice Chowder for dinner 🙂

ROASTED SWEET POTATO AND WILD RICE CHOWDER  {PRINT THIS RECIPE}
Servings: 10-12       Prep and Cook Time:  60 minutes

1 package (4 ounces) wild rice, cooked according to package directions, and cooled
3 extra-large sweet potatoes, peeled and cubed into 2″ pieces
1 large, sweet onion, diced into 2″ pieces
1 teaspoon salt
½ teaspoon pepper
2 tablespoons coconut oil, melted
2-3 cups chicken broth (I used low-sodium)
4 cups coconut milk, divided
2 tablespoons butter
1 ½ teaspoon apple cider vinegar
2 teaspoons ground coriander
1 ½ teaspoons ground ginger
2 teaspoons smoked paprika
3 cups baby spinach, optional

-Preheat oven to 425 degrees.
-Line a baking sheet with aluminum foil.
-Place the cubed sweet potatoes and onions in a large bowl. Season with salt and pepper and pour in the coconut oil. Toss to coat thoroughly. Spread the potatoes and onions on the baking sheet and roast in the preheated oven for 30-40 minutes until fork tender. Cool.
-Place the roasted potatoes and onions in a blender along with 2 cups chicken broth and 1 cup of coconut milk.(or you can place them in a pot and use an immersion blender). Blend until smooth.
-Place the blended potato mixture into a large pot over medium heat.
-Stir in the remaining coconut milk and chicken broth until you come to a texture you’re pleased with.
-Stir in the cooked rice, butter, vinegar, coriander, ginger, and paprika.
-Heat through and right before serving, stir in the baby spinach (if desired) until it wilts.
-Adjust the seasoning if needed.
-Ladle the chowder into bowls and serve hot.
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Prepare the wild rice as directed on the package. Set aside. Cube the potatoes and onions and mix with the coconut oil, salt, and pepper.

Layer the potatoes and onion on a prepared baking sheet and roast in a preheated 425-degree oven until fork tender.

Add the roasted potato and onion into a blender along with some of the coconut milk and chicken stock (or place the mixture into a large pot and use an immersion blender).

Transfer the pureed mixture into a large stockpot and stir in the remaining coconut milk and chicken stock. Stir in the wild rice and the seasonings. Stir well and heat through.

Right before serving, stir in the baby spinach (if desired) and allow the spinach to wilt. Ladle the chowder into bowls and serve hot.

Now before you run off, remember earlier I was teasing you with the promise of some of the previous sweet potato recipes I’ve shared here on my blog? Of course, you do. Here you go. I hope you love them as much as I do. Going forward, I can’t wait to bring you more…

Sweet Potato Pancakes with Apples and Pecans:

Zucchini and Sweet Potato Fritters:

Mashed Sweet Potato Donuts:

Smoky Sweet Potato Chips:

Slow Cooker Chicken and Sweet Potato Stew:

See what I mean? Talk about a versatile ingredient! Move past the marshmallows and brown sugar people. Sweet potatoes can (and should) be an integral part of your weekly diet.

Thank you so much for visiting me here today in my Kudos Kitchen! 

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!