Yield: 4–6 servings

Total Time: ~40 minutes

Equipment: Large soup pot or Dutch oven, immersion blender (optional)

Ingredients

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1 tbsp olive oil or butter

1 small onion, diced

1 jalapeño, finely diced (remove seeds for less heat)

2 cloves garlic, minced

2 medium sweet potatoes, peeled and diced (about 3–4 cups)

1 ½ cups cooked ham, diced

1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

4 cups chicken broth

1 tsp smoked paprika

½ tsp dried thyme

½ tsp black pepper

1 cup milk or half-and-half

1 to 1 ½ cups shredded sharp cheddar cheese

Salt to taste

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Instructions

1. Sauté aromatics

   Heat olive oil in a large pot over medium heat. Add onion and jalapeño. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

2. Build the soup base

   Add sweet potatoes, ham, smoked paprika, thyme, and black pepper. Stir to coat everything with the spices.

3. Simmer

   Pour in chicken broth and bring to a boil. Reduce heat and simmer 15–20 minutes, until the sweet potatoes are tender.

4. Add beans

   Stir in the drained white beans and simmer 5 minutes to heat through.

5. Cream the soup (optional but recommended)

   Blend about ¼–⅓ of the soup using an immersion blender, leaving plenty of chunks. This thickens the soup naturally.

6. Add dairy

   Stir in the milk or half-and-half and warm gently over low heat.

7. Add the cheddar

   Reduce heat to low and slowly stir in the shredded cheddar until melted and smooth.

8. Taste & serve

Taste and adjust salt and pepper. Serve hot.

Suggestions

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More heat: Add a second jalapeño or a pinch of cayenne.

Extra smoky: Add ½ tsp chipotle powder or a diced chipotle in adobo.

Greens: Stir in chopped kale or spinach during the last 5 minutes.

Thicker chowder style: Blend a full cup of the soup instead of ⅓.

Extra cheesy: Sprinkle additional cheddar on top before serving.

Serve with: Crusty sourdough bread or buttered toast for dipping.

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