Creamy Mushroom, Sweet Potato & Leek Chowder

This Creamy Mushroom, Sweet Potato & Leek Chowder is a warm and comforting dish that beautifully combines earthy flavors and creamy textures. The rich chowder features tender sweet potatoes and sautéed leeks, enhanced by the savory depth of mushrooms.

Topped with crispy sweet potato bits and fresh garlic chives, it’s not only delicious but also visually appealing. Paired with simple baked fish, this chowder makes for a wholesome meal that’s perfect for any season, offering both nourishment and satisfaction in every spoonful.

Creamy Mushroom, Sweet Potato & Leek Chowder

Ingredients

For the Chowder:

2 tablespoons olive oil

1 large leek (white and light green parts only), sliced

2 cups mushrooms, sliced (cremini or button)

2 medium sweet potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream or coconut milk

1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

For the Crispy Sweet Potato Topping:

1 medium sweet potato, peeled and diced

2 tablespoons olive oil

Salt and pepper to taste

For the Baked Fish:

4 fish fillets (such as cod or tilapia)

2 tablespoons olive oil

Lemon juice (from 1 lemon)

Salt and pepper to taste

Garlic chives, chopped (for garnish)

Instructions

Prepare the Crispy Sweet Potato:

Preheat your oven to 425°F (220°C).

Toss the diced sweet potato with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

Bake for 20-25 minutes, flipping halfway through, until golden and crispy. Set aside.

Make the Chowder:

In a large pot, heat olive oil over medium heat. Add the sliced leek and cook until softened, about 5 minutes.

Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.

Stir in the diced sweet potatoes and vegetable broth. Bring to a simmer and cook until the sweet potatoes are tender, about 15-20 minutes.

Use an immersion blender to puree part of the chowder for creaminess, or transfer a portion to a blender and blend until smooth. Return to the pot.

Stir in the heavy cream (or coconut milk), thyme, and season with salt and pepper to taste. Keep warm over low heat.

Bake the Fish:

While the chowder simmers, prepare the fish. Place the fillets on a baking sheet, drizzle with olive oil and lemon juice, and season with salt and pepper.

Bake in the same oven as the sweet potatoes for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

Assemble the Dish:

Ladle the chowder into bowls, top with crispy sweet potato pieces, and garnish with chopped garlic chives.

Serve the baked fish on the side or on top of the chowder, if desired.

Enjoy!

Notes:

Adjusting Creaminess: For a lighter version, you can substitute half of the heavy cream with additional vegetable broth or use low-fat milk or a plant-based alternative like almond or oat milk.

Mushroom Varieties: Feel free to mix different types of mushrooms, such as shiitake or portobello, for added depth of flavor.

Sweet Potato Substitutions: If you prefer, you can use other root vegetables like butternut squash or carrots in place of sweet potatoes for a different taste.

Herb Enhancements: Fresh herbs like parsley or dill can be added at the end for a burst of freshness. You can also experiment with other herbs like rosemary or sage.

Storage: The chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to loosen it if necessary.

Vegan Option: To make this dish vegan, use coconut milk instead of heavy cream and choose a plant-based fish alternative or skip the fish altogether for a fully plant-based meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this chowder ahead of time?

Yes, this chowder can be made ahead of time! Store it in the refrigerator for up to 3 days.

Just reheat gently on the stove, adding a splash of broth or cream if it thickens too much.

Can I freeze the chowder?

Yes, you can freeze the chowder!

Allow it to cool completely, then transfer to an airtight container.

It can be frozen for up to 3 months.

Reheat on the stove, but note that the texture may change slightly after freezing.

What if I don’t have leeks?

If leeks aren’t available, you can substitute them with onions or shallots.

They will provide a similar flavor profile, though the taste will be slightly different.

How can I make this chowder dairy-free?

To make it dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative.

This will maintain the creamy texture while keeping it vegan.

What types of fish can I use for baking?

You can use any mild, flaky fish, such as cod, tilapia, or haddock.

Adjust the baking time based on the thickness of the fillets to ensure they are cooked through and flake easily with a fork.

Do I need to peel the sweet potatoes?

Yes, peeling the sweet potatoes is recommended for a smoother chowder texture.

However, if you prefer a more rustic feel, you can leave the skins on after washing them thoroughly.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs if fresh ones aren’t available.

Use about one-third of the amount specified for fresh herbs, as dried herbs are more concentrated.

How can I thicken the chowder if it’s too thin?

If the chowder is too thin, you can blend a portion of it until smooth and return it to the pot.

Alternatively, you can mix a tablespoon of cornstarch with water and stir it in, cooking until thickened.

What’s the best way to sauté the mushrooms without making them soggy?

Ensure your pan is hot enough before adding the mushrooms.

Cook them in batches if necessary to avoid overcrowding the pan, which can cause them to steam rather than brown.

Can I add other vegetables to the chowder?

Absolutely! Feel free to add vegetables like carrots, celery, or spinach for extra flavor and nutrition.

Just adjust the cooking time as needed to ensure everything is tender.